I love creating delicious and easy recipes that end up getting requested from friends.
If you are a fan of pumpkin, you are going to love this recipe. Roasting it makes it tastes extra delicious and it really is one of the meals that leaves you feeling comfortably full and satisfied.
You will Need
2 Cups Quinoa
1 Stock Cube or Tbsp homemade stock concentrate
500 Grams Pumpkin (in wedges)
200 grams Brussels Sprouts (cut into thirds)
1 Lemon
8 Sun Dried Tomatoes
1 Bunch Fresh Parsley
1 Onion, quartered
1 Zucchini, sliced
Cinnamon
Olive Oil
Cracked Pepper
To Make
Preheat oven to 200 degrees Celsius
Place Pumpkin and Onion on an oven tray.
Drizzle a little olive oil over Pumpkin and Onion, followed by a sprinkling of Cinnamon.
Roast for approx 30 mins, turning once.
In a saucepan, place your quinoa and cover with water.
Bring to a boil then turn down to a gentle simmer.
Add your stock and stir occasionally.
Once water is all absorbed, check that your Quinoa has sprouted little tails. If not, add more water and continue to cook until little tails appear, then you'll know your Quinoa is cooked.
In a separate saucepan, heat a little Olive Oil and stir in Brussels Sprouts until they start to soften.
Add Zucchini and Sun Dried Tomatoes and stir for a further 2-3 mins until softened.
Stir Quinoa and Greens/Tomatoes together in a baking dish or large bowl to serve.
Squeeze Lemon Juice over dish, season with Pepper and sprinkle with chopped Parsley.
Mix Pumpkin and Onion through dish, serve and enjoy.
Serves 3-4
Notes
*Get creative and add your fave veggies to this dish.
*Use as a side dish with some Fish, Lamb or Grilled Chicken.
*Serve the next day as a cold dish for lunch.
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