Spiced Roasted Pumpkin Quinoa
Spiced Roasted Pumpkin Quinoa

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, spiced roasted pumpkin quinoa. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Spiced Roasted Pumpkin Quinoa is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Spiced Roasted Pumpkin Quinoa is something which I have loved my entire life.

The start of the cold season means one thing: Roasted Pumpkin Salad. But with the sun still shining outside, I decided to include some fresh and crunchy ingredients and made a Moroccan Spiced Quinoa and Pumpkin Salad. Great recipe for Spiced Roasted Pumpkin Quinoa.

To begin with this recipe, we must prepare a few ingredients. You can have spiced roasted pumpkin quinoa using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Spiced Roasted Pumpkin Quinoa:
  1. Make ready 1 small sweet pumpkin or winter squash (300-400g) like acorn, kabocha, butternut or sweet dumpling
  2. Get 1 Tbsp olive oil
  3. Take 1 tsp pie spices (mix of cinnamon, cloves, nutmeg and ginger)
  4. Get 1 dash salt
  5. Make ready 1/2 cup quinoa, any color or mix
  6. Get 1 cup water
  7. Get 1 Tbsp honey or brown sugar (add more to taste)

It is easy, nutritious and delicious; and makes a hearty & filling gluten-free vegan meal! Spice up breakfast with a bowl of warm and nourishing breakfast quinoa flavored with pumpkin, maple syrup, cinnamon, and nutmeg. While it's hearty and wintery thanks to the quinoa and roasted pumpkin, it also has zingier, fresh elements, like the mint and lemony butter, that translate nicely into warmer weather scenarios. The quinoa base and pumpkin can be cooked in advance and cooled, or the entire dish can be served warm.

Steps to make Spiced Roasted Pumpkin Quinoa:
  1. Preheat oven to 400°F/200°C. Remove seeds and cut pumpkin or squash into small cubes. Mix with spices, oil and a bit of sugar if you want a touch of sweetness.
  2. Put in oven…
  3. After 20 minutes, turn over pumpkin/squash with a spatula and then roast for another 20 minutes.
  4. Meanwhile, prepare the quinoa. First, rinse 1/2 cup of quinoa with water.
  5. Place in a small pot with 1 cup of water and a dash or two of salt.
  6. Bring to a boil then turn to low. Simmer, covered with lid for 15 minutes. Remove from heat and let sit for an additional 5 minutes.
  7. Ta-da! Fluffy quinoa!
  8. After 40 minutes of roasting, your pumpkin or squash should be browned to sweet deliciousness!
  9. After quinoa has finished, roughly mix in the roasted pumpkin or squash. Sprinkle with additional touch of spice if needed and drizzle with honey (or brown sugar). Enjoy!

I've been making this salad for eeeeeeons. This recipe isn't breaking any mould -roasted veg/quinoa/feta salads come dime a dozen, I know- but there's something about the combination of the Indian-spiced roasted pumpkin and sweet potato, the sweet juicy beetroot, the crunch of the toasted almonds and the smoked-paprika sprinkled feta that I find myself coming back to time and time again. This roast pumpkin quinoa salad is made with chunks of pumpkin roasted to golden, crispy-edged perfection in a coating of honey, extra virgin olive oil and spices. Gluten free, dairy free and perfect for some healthy meal prep! Moroccan roasted pumpkin and quinoa salad recipe..

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