Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

Pumpkin Quinoa Dish

Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime
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Servings
8 servings
Servings
8 servings
Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Pre-heat oven to 200-400 degrees F. Combined roasted pumpkin with ginger, chilli, garlic, olive oil, maple syrup and cilantro. season with salt and pepper. Spread out on large baking sheet. Bake 25-30 minutes, turning once or twie or until the pumpkin is golden and soft through. Remove from oven and cool slightly. In small saucepan, boil quinoa in the water. reduce heat to simmer and cook for 10-12 minutes until quinoa absorbs all the water. turn off heat and keep lid on, steaming for 5 more minutes. Remove lid and fluff quinoa. In large bowl, combine pumpkin mixture and quinoa. juice lime over mixture, and add mint and other cilantro leaves. Add more salt and pepper if needed. Sprinkle top with pumpkin seeds. This dish may be served warm or cool.
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Fruited Quinoa

Fruited Quinoa
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Servings
7
Servings
7
Fruited Quinoa
Print Recipe
Servings
7
Servings
7
Ingredients
Servings:
Instructions
  1. bring broth to boil. Add fruit, quinoa, allspice, and cinnamon. Turn to medium low heat or simmer and cover 15 minutes. Turn off heat and let stand about 10 minutes. Fluff with fork, add salt to taste.
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Asparagus, Spinach, and Quinoa Soup

Asparagus, Spinach, and Quinoa Soup
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Servings Prep Time
8 1 hour
Servings Prep Time
8 1 hour
Asparagus, Spinach, and Quinoa Soup
Print Recipe
Servings Prep Time
8 1 hour
Servings Prep Time
8 1 hour
Ingredients
Servings:
Instructions
  1. 1. Heat oil in large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water, and cover. Cook, stirring frequently, always covering the pan again, until the onions are reduced and have a deep caramel color, 25-30 minutes.
  2. 2. While onions cook, combine 3 cups water and 3/4 teaspoon salt in a soup pot. Add quinoa. Bring to boil. Reduce heat to maintain a simmer, cover, and cook 10 minutes (will look very soupy). Chop asparagus. Add to quinoa, and cook another 5 to 10 minutes, making sure quinoa does not over-cook; may need to add some vegetable broth or water to pan.
  3. 3. Coarsely chop the swiss chard and spinach. Add to quinoa and asparagus. Continue to simmer, covered, for 5 minutes.
  4. 4. When the onions are caramelized, stir a little of the vegetable broth, making sure to get all the brown bits deglazed. Add the onions to the quinoa. Add vegetable broth and cayenne. Return to a simmer, cover, and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
  5. 5. Puree the soup - either in a food processor, blender, or immersion blender in the pot. Stir in lemon juice. Enjoy!
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