We all get bored with same dishes that we are used to make over the years and need to have something different once in a while. This dish is colorful and beautiful as well as yummy and full of flavors you don’t taste every day. This Roasted Pumpkin and Quinoa dish would make a perfect side dish with some fish or chicken or a great light salad dinner on its own. While Quinoa is known to have a high nutritive value, it is not great on flavor by itself. For this reason when you make quinoa you have to be creative and add yummy veggies and spices in order to make it a delicious and nutritious dish. In this dish I especially love the infused flavors of pumpkin, cinnamon and sun dried tomatoes.
Leftovers of this dish can be served cold, and would make a great lunch to take to work. It is satisfying, delicious and low in fat.
2 Cups Quinoa
1 Stock Cube or Tbsp homemade stock concentrate
500 Grams Pumpkin (in wedges)
200 grams Brussels Sprouts (cut into thirds)
8 Sun Dried Tomatoes
1 Bunch Fresh Parsley
1 Onion, quartered
1 Zucchini, sliced
Preheat oven to 390 degrees F / 200 degrees C
Place Pumpkin and Onion onto 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.
*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.