Recipes

Ingredients

• 250 g (red) quinoa
• 1 small pumpkin
• 125 g fresh or frozen cranberries, halved or chopped as you prefer
• 1/2 of a medium red onion, diced fine
• 1 clove of garlic, minced
• Olive oil
• Honey
• Sea salt
• A sprinkle of ginger
• 1 tablespoon cinnamon
• 1 tablespoon red curry, to taste
• 125 g chopped pecans
• 2 tablespoons fresh chopped parsley
• sea salt and ground pepper, to taste

Preparation

1. Preheat the oven to 180 C or 375ºF and roast the pumpkin for 15 minutes so it gets soft enough to cut into small pieces.
2. Cook the red quinoa, using a 1:2 ratio of 1 cup red quinoa to 2 cups water, in 15-20 minutes.
3. Take the pumpkin out of the oven and cut in small pieces. In a roasting pan add the pumpkin, cranberries, onion and garlic.
4. Drizzle with a dash of olive oil, to coat. Add 1 tablespoon of honey and 1 tablespoon of cinnamon.
5. Sprinkle with sea salt, ginger and a dash of curry. Toss everything together.
6. Roast in the top half of the oven until the pumpkin is tender, about 15 to 20 minutes.
7. Meanwhile, heat a skillet and lightly toast the pecans.
8. Serve the cooked quinoa and the roasted pumpkin mixture on a warm plate. Add in the toasted pecans, chopped parsley.
9. Taste test and adjust seasoning. Drizzle with some extra virgin olive oil and toss to coat. Serve warm.

Enjoy!

Dinner