Karol Smith
Quinoa, Pumpkin, and Nutty Delight: A Wholesome and Flavorful Vegetarian Bowl
This hearty and nutritious dish features the delightful combination of fluffy quinoa, sweet and savory roasted pumpkin, and a crunchy assortment of nuts, all tied together with an array of aromatic spices. This Quinoa, Pumpkin, and Nutty Delight is not only a treat for the taste buds but also provides a balanced meal with a good dose of protein, fiber, and healthy fats. Indulge in this comforting bowl any time of the day—for breakfast, lunch, or dinner.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 2 cups pumpkin, peeled and cut into cubes
– 1/4 cup olive oil, divided
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt and pepper, to taste
– 1/2 cup mixed nuts (walnuts, almonds, and pecans), roughly chopped
– 2 tablespoons maple syrup
– 2 tablespoons fresh parsley, finely chopped
– Optional garnishes: crumbled feta cheese, dried cranberries
Instructions:
1. Begin by rinsing the quinoa under cold water to remove any bitterness. Drain well.
2. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed.
3. While the quinoa is cooking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. Place the pumpkin cubes on the prepared baking sheet and drizzle with half of the olive oil. Sprinkle the cumin, cinnamon, nutmeg, salt, and pepper over the pumpkin and toss to evenly coat.
5. Roast the pumpkin in the preheated oven for about 25 minutes, or until tender and lightly caramelized, stirring halfway through the cooking time.
6. In a dry skillet over medium heat, toast the mixed nuts until fragrant and slightly browned. Be careful not to burn them—this should take about 5 minutes. Remove from heat and drizzle with maple syrup, tossing to coat.
7. Once the quinoa is cooked, fluff it with a fork and stir in the remaining olive oil to add moisture and flavor.
8. To assemble the dish, divide the cooked quinoa among bowls. Top with roasted pumpkin and candied nuts.
9. Garnish with chopped parsley, and if desired, crumbled feta cheese and dried cranberries for an extra pop of flavor and texture.
Enjoy your Quinoa, Pumpkin, and Nutty Delight, a symphony of flavors and textures that will satisfy your hunger and nourish your body!
