Pumpkin Bowl & Quinoa Salad

Vegan

Gluten Free

Warm & Hearty 

Protein-packed 

40mins cook time 

Serves 2 people 

Ingredients

  • 1 cup quinoa (tricolore, just white, or just red)
  • 1/4 red onion 
  • 1 tbsp maple syrup
  • 1/2 pumpkin (or potimarron)
  • 2 tbsp olive oil
  • 1/2 lemon
  • 1 tsp thyme (dry or fresh)
  • 1 tsp rosemary (dry or fresh)
  • 1 tsp chopped raw pistachios
  • 1 tsp chopped raw almonds 
  • 1 tsp chopped pecans 
  • Sprinkle Cayenne pepper
  • Sprinkle Rock salt 
  • Sprinkle Black pepper 

Tip1: Pre-heat the oven to 200C 

Tip 2: Once you put your quinoa on the stove to cook, prep the pumpkin because it takes longer to cook than the red onion 

TIP 3: Add in your red onions once your pumpkin has been cooking for about 20mins, so the red onions and pumpkin finish cooking at the same time

Method for the quinoa,

  1. In a pot, add 1 cup of quinoa
  2. Then add 3 cups of cold water
  3. Add a pinch of salt
  4. Bring to boil
  5. Once the water is boiling, turn down the heat to low
  6. Let it cook for about 15 mins
  7. Stir to make sure it doesn’t stick to the bottom of your pot

Another way would be to,

  1. Place cold water in a pot with a pinch of salt
  2. Bring to boil 
  3. Add in your cup of quinoa 
  4. Stir to avoid it sticking at the bottom
  5. Let it cook for about 10mins so it remains a little crunchy 
IMG_0336.jpg

Method  red onion,

  1. Prepare a baking tray topped with parchment paper 
  2. As mentioned above, pre-heat the oven to 200C
  3. Peel and cut your red onion and separate the half moons as seen bellow 
  4. Before laying down on your parchment paper, place in a bowl and drizzle 1-2 tbsp of olive oil, and sprinkle thyme, rosemary, and a pinch of salt 
  5. Lay the red onion on the baking tray, and sprinkle some rock salt 
  6. Place in the oven @200C for about 20mins
IMG_3020.jpg

Method for the pumpkin (or potimarron in french),

  1. Pre-heat the oven @200C
  2. Cut your pumpkin in 1/2, remove the seeds in the middle 
  3. Brush with 1 tbsp maple syrup and olive oil 
  4. Bake @200C for ±40mins until the skin is tender and golden

Putting it all together

Mix your quinoa with the red onions, splash of lemon, touch of salt, black pepper, cayenne pepper

Throw in the pistachios, almonds, pecans

Add add your quinoa mix into the pumpkin hole (in the middle, as seen in the picture above)