pumpkin beetroot quinoa

40 min

Pumpkin Beetroot Quinoa

A recipe that comes together quickly if you can find pumpkin pre-cut. The quinoa is a bit salty and the pumpkin and beet bring sweetness. If you mix these, topped with the tang from the hummus, it's a flavorful filling bowl.

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Ingredients

4 servings

300 g
400 g
400 g
200 g
100 g

Quinoa
Pumpkin (pre-cut)
Beetroot (raw)
Hummus
Walnuts

500 ml
3 tea sp
5 tea sp
2 tea sp
1

Bouillon (vegetable)
Cumin
Paprika powder
Turmeric
Lemon

Prep

10 min

  1. Cut beetroot and pumpkin into 1 cm cubes
  2. Chop walnuts
  3. Pre-heat oven to 180°C

Cook

30 min

oven

On an oven tray, mix to coat beets and pumpkin with a little oil, paprika powder and half of the lemon juice. Spread out and bake.

~30 min at 180°C

In the meantime, make bouillon

pan 2

Cook quinoa in bouillon with turmeric and cumin

~12 min

Add other half of the lemon juice

Stir and heat through ~2 min

Serve quinoa with roasted vegetables, mix if you want, and add a dollop of hummus and walnuts on top.

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