I was first unsure of these flavours when I started working on adding different spices to my quinoa whether it’d be suitable for breakfast or lunch/dinner.
I’m so pleased with the way this turned out. The cinnamon/nutmeg/turmeric goes so well with the roasted pumpkin & fresh vegetables in this salad.
It’s super easy, however give yourself 30 mins to prepare the quinoa as this will be what will take the longest.
You’ll feel perfectly full and satisfied after this dish as it offers you some sweetness from the pumpkin and cinnamon and low-gi from the quinoa to keep you going for hours.
This recipe is suitable for vegans, is dairy-free, sugar-free, gluten-free, nut-free, egg-free.
Ingredients (serves 2):
Quinoa:
- 1/4 cup red quinoa, rinsed
- 1/2 cup water
- 1/4 cup coconut milk or cream
- 2 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp turmeric
Salad:
- 1 cup pumpkin, diced
- 1/2 red capsicum, diced
- 2 spring onions, sliced
- Handful parsley, chopped
- 1 avocado, diced
- Salt & Pepper
- H2COCO Coconut Oil
Directions:
- In a medium pot, combine the rinsed quinoa and water. Bring it to a boil and lower the heat to a simmer with a lid on for about 15 minutes, stirring occasionally.
- When the water is almost absorbed by the quinoa, add the coconut milk or cream along with the cinnamon, nutmeg and turmeric. Cover with a lid. Leave for 10 minutes, stirring occasionally.
- While the quinoa is cooking, steam your pumpkin in a steamer for about 5-6 minutes or until tender.
- Heat a skillet on medium heat with coconut oil and add your pumpkin when it’s tenderised from the steaming. Turn a few times until golden on the sides. Season with S&P.
- Your quinoa should now be fluffy and soaked up 95% of the coconut milk or cream.
- Add the quinoa to a mixing bowl and combine it with capsicum, spring onions, parsley, avocado and the pumpkin. Toss and serve in two bowls.
