Roast Pumpkin with Lemony Quinoa
I’m on my way to London because im going to an exciting dinning event called ‘The Chambers of Flavours’ tonight. The location will be text at 4pm and we’ll then need to find the venue. All very secret and exciting! So I’m writing up my really tasty roast pumpkin and lemony quinoa recipe to the train (I’m also feeling quite sleepy).
Sometimes you just need a big bowl of wholesome goodness and this certainly hits the spot! I found these cute little munchkin pumpkins in the supermarket the other day and decided to simply roast them and mix them into some tasty lemony quinoa. The flavour and texture combination is wonderful. The pumpkin is crispy on the outside and perfectly soft on the inside, delicious with the nutty quinoa and cunchy toasted hazelnuts.
I think that adding spicy rocket lifts the dish and brings a little heat, but a scattering of any of your favourite leaves would be fab. I hope you enjoy this deliciously healthy and comforting recipe.
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- 2 munchkin pumpkins
- 1 tbsp olive oil
- Sea Salt
- Black pepper
- 1 onion – chopped roughly
- 2 tbsp olive oil
- 3 cloves garlic sliced
- 1 cup mushrooms – chopped
- 2 cups cooked quinoa
- Juice 1/2 lemon
- Sprinkle chilli flakes
- Pinch Sea salt
- Black pepper
- Handful toasted hazelnuts
- Handful coriander
- Handful rocket
- Slice the pumpkins along the groves so that you get little slices. Toss in the oil, salt and pepper and then roast in the oven on medium heat for 40 minutes.
- Fry the onion in the olive oil until soft and browning, then add in the garlic and mushrooms. Fry for a further 2 minutes and then add in the quinoa, lemon juice, chilli, salt and pepper to heat the quinoa through.
- Toast the hazelnuts in the dry pan for a couple of minutes until slightly charred then set aside to cool a little before crushing them up roughly.
- Finally mix the quinoa with the pumpkin and toss in the rocket and corriander. Drizzle with a little more olive oil and a squeeze of lemon