Tis the season for everything pumpkin, and I am just as excited about it as you are. While you may be thinking that pumpkin is best suited for sweet dishes like pumpkin pie or pumpkin bread, pumpkin shines equally as much in savory applications. Give this recipe a try for a twist on this favorite seasonal treat!
- 1 cup pumpkin, peeled, seeded and diced
- 1 cup cauliflower, diced
- ½ cup dry quinoa
- 1 cup water or organic, low sodium vegetable stock
- ½ cup full fat coconut milk
- 1 clove garlic, finely minced or grated
- 1 inch piece ginger, finely minced or grated
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp onion powder
- pinch Himalayan or sea salt
1.In a medium pot, place one inch of water and a steaming basket. Add your pumpkin and cauliflower, bring the water to a boil in high heat and then reduce heat to low and allow your pumpkin and cauliflower to steam. This will take between 20-35 minutes depending on how large you cut your veggies. You want them to be fork tender all the way through when they are done.
2. As your veggies steam, in a small pot add your dry quinoa and water or veggie stock. Bring up to a boil and then reduce heat to medium low and allow to cook until all liquid has been absorbed and your quinoa is fully cooked.
3. In a small sauce pan combine your coconut milk, garlic, ginger, cumin, paprika, onion powder and salt. Bring up to a boil and reduce heat to medium low, allowing your sauce to cook until it reduces slightly and can easily coat the back of a spoon. About 5-7 minutes.
4. Combine all ingredients in a bowl, toss and enjoy!
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