Roasted Pumpkin Quinoa

    Roasted Pumpkin Quinoa Recipe
    Carolyng Gomes

    Packed with fall flavor, Roasted Pumpkin Quinoa highlights the sweetness of roasted pumpkin, nuttiness of quinoa and spice of cayenne for a side that’s hearty, filling and perfect for the cool weather ahead. 

    Recipe Submitted By: 

    Recipe Tabs

    Ingredients
    add to shopping list »
    2
    small pumpkins, about 3 lbs
    2
    cups
    cups quinoa, rinsed
    4
    cups
    vegetable stock
    1
    tablespoon
    Olive Oil
    1/2
    tablespoon
    cayenne
    1
    teaspoon
    ground ancho chile
    Directions
    Step 1
    Preheat the oven to 400ºF. Line baking sheet with aluminum foil.
    Step 2
    Cut top off of pumpkins and slice in half. Scoop out seeds and membranes.
    Step 3
    Brush inside and outside of halves with 1 tablespoon olive oil mixed with 1 teaspoon ancho powder.
    Step 4
    Cut each half into 1-inch slices. Add slices to baking sheet and sprinkle with coarse sea salt, ancho chile and fresh cracked black pepper.
    Step 5
    Roast pumpkin on middle rack for 30 minutes, flipping half way through. Allow to cool slightly.
    Step 6
    Remove skin from pumpkin and mash or puree the flesh. Set aside.
    Step 7
    In a large saucepan combine vegetable stock, cayenne and pumpkin puree. Whisk until thoroughly combined.
    Step 8
    Add quinoa and bring mixture to a boil.
    Step 9
    Reduce the heat to low, cover and cook for 15 minutes until the quinoa is cooked through.
    Step 10
    Allow quinoa to rest for 5 minutes. Serve warm.
    Photos

    Nutrition Facts

    Serving Size: 
    5
    Serving Per Recipe: 
    4
    0
    No votes yet
    45 mins
    Prep Time: 
    45 mins
    Enter Quantity
    The base number of servings for this recipe is 4
    OK

    Scan this QR code to instantly view this recipe on your mobile device.