With Halloween around the corner, you may have some extra pumpkin around…this would be a great recipe to try as it’s packed with nutrients, high in iron, magnesium & protein.
Ingredients:
- 1kg pumpkin, 1.5cm cubed
- 1 onion, diced
- 2-3 garlic cloves, crushed
- 2Tbs thyme
- 1C quinoa, rinsed & drained
- 1C vege stock or bone broth
- 1.5C water
- 3/4-1C tasty cheese, grated (can use Lactose-free)
- 1Tbs nutritional yeast
- 1/4C pine nuts
- 1C parmesan cheese, shaved
- 150g baby spinach leaves
- 1Tbs extra virgin olive oil
Method:
- Preheat oven to 180-200oC & line baking tray with baking paper. Toss pumpkin in half the oil, spread over the tray & season with pepper. Bake for 35mins or until tender & caramelised.
- Heat remaining oil in large, deep fry pan on medium heat. Sauté onion, garlic, thyme & pine nuts until almost starting to colour.
- Add quinoa & cook for 2mins to coat the grains. Add stock & 1.5C water, stir well to combine & then reduce heat to low.
- Cover & simmer for 15mins, or until quinoa is cooked. Stir through tasty cheese, nutritional yeast & half of parmesan. Season with pepper.
- Stir in spinach & pumpkin (reserving some of each), for 1min or until spinach wilts.
- Divide risotto among bowls, top with reserved pumpkin & spinach & remaining parmesan. Serves 4.
Recipe modified from “Fresh Ideas Magazine” – Woolworths