Midweek is a great time to fuel up with healthy, nutritious dishes like this quinoa and roast pumpkin recipe which is packed full of healthy deliciousness.
Ingredients
2 cups of cooked quinoa
200 grams of pumpkin, diced
1 cup of broccoli florets
1 tablespoon of pine nuts
1 clove of garlic, finely chopped
1 tablespoon of chives, chopped
2 tablespoons of olive oil
1 teaspoon of ground sweet paprika
1 teaspoon of ground cummin
1 teaspoon of dried chilli
2 tablespoons of hummus
Sea salt and pepper
Pre-heat oven to 180 degrees Celcius and place pumpkin cubes on a baking tray with a drizzle of olive oil. Roast for about 25 minutes until the pumpkin is cooked through and golden. Remove from oven.
Lightly fry broccoli florets in olive oil with garlic, cummin, chives, chilli and pine nuts until florets are tender. Add cooked quinoa and mix through. Season with salt and pepper and serve in a bowl topped with roast pumpkin and a dollop of hummus. Sprinkle with paprika and extra pine nuts and a drizzle of olive oil. Enjoy!
Want more recipes like this one? Click here for a delicious Cous Cous with Roasted Pumpkin and Cranberry and here for a Creamy Pumpkin, Bacon and Rosemary Pasta.
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