I’ve talked about quinoa numerous times, and always recommend it to clients who are looking for tasty ways to incorporate whole grains into their diet. Quinoa is a wonderful high protein grain and it tastes great with almost anything.
This recipe is so easy to put together once the initial step of baking the pumpkin and cubing it is over. I made this after my little sister came home from a field trip at the apple orchid. Pumpkin is very high in Vitamin A, and is a nutrient dense food. It carries anti-cancerous properties, potassium, and yes, Vitamin C too. Don’t hesitate; get pumpkin on your plate.
I usually like this dish with parsley, but I was making the pesto full zucchini noodles that day and had a bunch of fresh dill on hand. It gave it an interesting flavorful kick.
2 cups organic quinoa*
1 tablespoon organic Virgin Coconut Oil
1 cup fresh mushrooms, washed and sliced
3 cups organic frozen kale (or spinach)
1 small fresh pumpkin (pre baked and cubed)
1 tablespoon ground turmeric
1 teaspoon ground rosemary
½ teaspoon ground black pepper
¼ teaspoon ground cumin
½ cup fresh dill, washed, dried, and chopped
1/8 cup Extra Virgin Olive Oil
Lemon slices, fresh dill, fresh red peppers
- Sautee the coconut oil, mushrooms, and kale in a deep pot for about 5 minutes.
- Add about 5 cups water and the quinoa. Add all the spices and stir with a spoon to mix everything in evenly.
- Cover and allow it to cook for about 18 minutes; until the quinoa is tender.
- Fold in the fresh dill and mix slightly.
- Pour into a serving platter.
- Garnish with lemon slices, extra virgin olive oil, and red peppers.