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Dinner/ Gluten Free/ Lunch/ Meat Free Monday/ Salads/ Vegetarian

Clean Eating Roasted Pumpkin & Cranberry Pecan Quinoa

Does anyone else get excited to see pumpkins in the supermarket?! Definitely one of the cosiest Autumn vegetables, I love having pumpkins in the kitchen ready to turn into something delicious

This quinoa is packed with different textures and flavours that come together to make a super delicious lunch or dinner, perfect to enjoy in the cooler weather. Sometimes quinoa gets a bad reputation for being bland or boring (I personally love it) but it is actually a great carrier of flavours, so mixing it up in a salad like this is a great way to eat it.

You can make a batch of this up and separate it out into containers ready for lunches during the week. It is a good source of protein so will help to keep you feeling full. It is a great vegetarian option and can easily be made vegan with the removal of the feta – just be sure to top with the lemon juice for an added kick at the end.

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Clean Eating Roasted Pumpkin & Cranberry Pecan Quinoa

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  • Yield: 4 Servings
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Does anyone else get excited to see pumpkins in the supermarket?! Definitely one of the cosiest Autumn vegetables, I love having …

Ingredients

Instructions

  1. Preheat the oven to 180*C.
  2. Place the diced pumpkin, red onion and garlic (if using) onto a baking tray and toss together well with the rosemary, salt, pepper and oil.
  3. Place into the oven and cook roast for 20 minute.
  4. Whilst the pumpkin is roasting, place the quinoa into a saucepan with the stock and bring to the boil.
  5. Cover the saucepan and turn the heat to low. Cook the quinoa for 10-12 minutes or until all the liquid has been absorbed.
  6. Once the quinoa is cooked, set it aside.
  7. After the pumpkin has roasted for 20 minutes, remove it from the oven and toss.
  8. Place the pumpkin back into the oven for a further 15-20 minutes or until slightly charred.
  9. Once charred, remove the garlic and combine the pumpkin and onions with the quinoa and toss to combine.
  10. When you are ready to serve the quinoa, toss together with the salad leaves, feta cheese, cranberries and pecans and drizzle with olive oil and lemon juice if desired.

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