Home    Share Recipe    FAQ    Contact    HubGarden    Login
Join our Facebook Group to share recipes and cooking advice.

Baked Pumpkin with Quinoa & Carrots

by Jamie0liversgirl (follow)
Dinner (2257)      Lunch (1782)      Vegetarian (1511)      Vegetables (485)      Pumpkin (119)      Quinoa (68)     
Pumpkin is a milder version of squash, and right now it's in season in the UK. Cook with it while you can because it makes a beautifully fragrant dish, and a fibrous main of any dish.



I've used pumpkin as the main feature of this veggie approved lunch or dinner time meal. My vegetarian sister gave it a massive thumbs up as she enjoyed the baked pumpkin, skin and all.

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Makes: 2 servings

Ingredients
Half a pumpkin
2 carrots
1 onion
1/2 tsp black pepper
Sprig of thyme
1 tsp mixed spice
1 tsp paprika
1/2 tsp tumeric
1 tblsp olive oil
1 cup of quinoa
1 tblsp raisins
1 tblsp salted butter
2cm chunk of cheddar cheese
2cm chunk of grana padano





Method
Slice the pumpkin 'top' off by sticking the knife in the top of the pumpkin then remove by pulling the stem out.

Then slice a sizeable chunk out using a sharp knife.



Using a spoon 'scrape' the seeds out, and discard.

Place in a saucepan of boiling water, and par-boil for 10 minutes.



Remove from the saucepan and season with half of the black pepper, olive oil, mixed spice and thyme and place in the oven for 30 minutes at 180 degrees, gas mark 4.



Chop the ends off the carrots, and slice in half, down the middle.



Place the carrots in a saucepan of boiling water for 10 minutes.

Wash the quinoa and place in a saucepan of 2 cups of water, with the raisins and half of the paprika, black pepper, and tumeric.



Add the butter to the saucepan and cover with a lid over a simmering heat for 15 minutes.



Chop the onion and garlic roughly.



Place in a baking tray along with the rest of the seasoning and the carrots with the remaining olive oil. Place in the oven for 20 minutes at 180 degrees, gas mark 4.

Remove the vegetables from the oven and take the quinoa off the heat.



Plate up and grate the grana padano and cheddar on top of the quinoa.



This dish keeps well in a tupperware box, and is great if you want to take it to work. If so, add some sliced cherry tomatoes.



Put the entire dish in a tupperware container and either reheat (2 mins), or enjoy cold at work.



Categories
#Dinner
#Quinoa
#Pumpkin
#Vegetarian
#Vegetables
#Lunch
I like this Recipe - 2
[ print friendly ]
Submit your recipes for a share of ad revenue - click here
More Recipes by Jamie0liversgirl
view all recipes by Jamie0liversgirl
Articles by Jamie0liversgirl on Other Hubs
I have been using natural hair conditioner for about 10 months now, and whilst my hair is in better ...
16 likes
Ice cream is the ultimate treat for children, and usually enjoyed at birthday parties
331 views
ID: 4768
[ Submit a Comment ]
Trending Recipes
by Finy
5 likes
Categories
Easy (2867)
Healthy (1884)
Vegetarian (1511)
Quick (1386)
Dinner (2256)
Lunch (1781)
Dessert (1075)
Breakfast (580)
Family (1513)
Simple (966)
Snack (841)
Kids (743)
Vegan (742)
Chicken (689)
Baking (674)
Chocolate (534)
Sweet (412)
Cheese (383)
Salad (361)
Winter (314)
Sweets (303)
Pasta (281)
Cake (269)
Soup (256)
Rice (245)
Snacks (239)
Bread (238)
Summer (237)
Fish (234)
Eggs (230)
Brunch (217)
Fruit (215)
Tomatoes (201)
Banana (187)
Mushrooms (187)
Low Fat (183)
Beef (174)
Coconut (174)
Curry (172)
Nuts (169)
Seafood (167)
Side Dish (164)
Biscuits (163)
Cakes (149)
Bacon (149)
Spicy (144)
Potato (144)
Party (142)
Avocado (142)
Entree (137)
Spinach (134)
 
Copyright 2012-2018 OatLabs ABN 18113479226. mobile version