Description
A delicious and nutritious quinoa and roasted pumpkin dish, perfect for a warm meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 2 cups fresh pumpkin, diced
- 1 tablespoon spirulina powder
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced pumpkin with olive oil, salt, pepper, and garlic. Spread evenly on the baking sheet and roast for 25-30 minutes until tender.
- Rinse quinoa under cold water. Combine rinsed quinoa and vegetable broth in a saucepan; bring to a boil, then reduce heat to low and cover for 15 minutes until liquid is absorbed.
- Stir spirulina into cooked quinoa until well mixed.
- Gently fold roasted pumpkin into the quinoa mixture; adjust seasoning if desired.
- Serve warm, garnished with toasted seeds or fresh herbs if available.
Notes
- This dish can be served warm or at room temperature.
- For added crunch, sprinkle with toasted seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg