So it's that time of year when anything pumpkin sounds really tasty.
I mean, I love a pumpkin muffin or scone. I really like pumpkin risotto and Fettucine ai Zucca et Zenzero (Pasta with Pumpkin and Ginger - I'll post this recipe soon because it is unimaginably yummy). All those things however are super rich in carbs and in calories. This quinoa recipe is, on the other hand, rich in flavor but also rich in protein and taste without all the guilt. Plus, it's super easy to prepare and it can be served warm or cold. So if you like winter squash and you like coconut, then you'll love this hearty side dish. I'm dedicating this vegan recipe to Thug Kitchen!
Pumpkin Coconut Quinoa
Ingredients:
1 small, chopped, cooked sugar pumpkin
1 Cup Quinoa (rinse it first)
1 medium beet root
1/2 cup Edemame - shelled
1 Tbs. coconut oil
1/4 cup dried cranberries
1 Tbs lemon juice
1 bunch chives, chopped
Salt and pepper to taste
Directions:
- Cut the little pumpkin in half, clean out the seeds (reserve them) and bake the snot out of the pumpkin until it's tender - about 1 hour at 400 degrees. Let it cool and chop it into bite sized pieces.
- Rinse the Quinoa and cook in 2 cups water or vegetable broth for about 20 minutes.
- Boil the beet root for about 45 minutes until tender, peel it and chop it into cubes.
- When the Quinoa is done cooking (it should have absorbed all or most of the liquid) take off the heat and transfer into a large bowl.
- Add coconut oil and stir well.
- Add all the remaining ingredients and season well.
- It is great served with a pork roast or all by itself for lunch.
