Roasted Pumpkin Quinoa


Roasted Pumpkin Quinoa

[click image to enlarge]

Servings: 4-6

Ingredients:

  • ¼ pound (lb) pumpkin, use small or medium pumpkin*
  • 2 Tablespoons vegetable, or olive oil
  • 1 cup quinoa
  • ½ onion
  • 2 teaspoons oil
  • 1 garlic clove, minced
  • 1 teaspoon red pepper flakes
  • 2 cups water
  • 1 (10-ounce) package frozen spinach
  • ½ pomegranate
  • handful baby tomatoes
  • 1 teaspoon maple syrup
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • toasted pumpkin seeds or sliced almonds (for garnish)

*You can also use butternut squash or acorn squash.

Directions:

  1. Preheat the oven to 400° F. Line a baking sheet with parchment paper (for easy cleanup). Cut pumpkin into large chunks. Place on baking sheet and toss with 2 Tablespoons oil. Cover loosely with foil. Roast for about 45 minutes or knife easily inserts.
    When pumpkin is ready, remove skin when cool enough to handle. Cut into small chunks and set aside.
    (If you want to roast the seeds, wash and dry. Place on baking sheet lined with parchment paper. Then lightly drizzle with vegetable oil and maple syrup. Roast at 400° F for 20-30 minutes turning often.)
  2. Meanwhile, slice onions, mince garlic, and heat spinach. Open package of spinach and microwave for 3 minutes. Set aside until cooled, then drain.
  3. Sauté onions for 10-15 minutes in 2 teaspoons oil or until they start to brown. Caramelization brings out the sweetness of the pumpkin. Then, add the garlic and chili flakes and stir for 1 minute. Finally, add the quinoa and toast for about 3 minutes.
  4. Add 2 cups of water and bring to a boil. Add ¼ teaspoon salt. Then, cover and simmer for 15 minutes.
  5. Once quinoa is finished, set aside for 5 minutes and prepare the following:

  6. Drain the spinach by pressing out liquid.
  7. Mix in spinach and pumpkin, ¼ teaspoon salt and ½ teaspoon cumin, and cover to retain heat for at least 5 minutes.
  8. In small nonstick pan, sauté halved baby tomatoes for 1 minute and ¼ teaspoon salt. Pour into quinoa.
  9. In same pan, sauté some pomegranate seeds (keep some raw set aside for garnish) for 2 minutes with 1 teaspoon maple syrup until juices start to simmer. Pour this directly into quinoa.
  10. Garnish with almonds or pumpkin seeds and raw pomegranate seeds.

Additional information: appropriate for Lacto-Ovo Vegetarian, Vegan and Gluten Free diet.

nutrition facts label

For photographs and detailed instructions, please visit shapeupfridge.com

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