Quinoa & Roast Pumpkin Risotto
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Serves: 2-4
 
Ingredients
  • 2 cups pumpkin, cubed
  • 1 tablespoon olive oil
  • Sprinkle sea salt
  • 1 cup dry quinoa
  • 1 onion
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 teaspoon dried rosemary
  • 2 cups chicken or vegetable stock
  • 2 sprigs fresh parsley, chopped
Instructions
  1. Heat the oven to 180 degrees celsius and line a baking tray with baking paper.
  2. Place the chopped pumpkin cubes onto the tray and toss with olive oil and sea salt. Place in the over for 20 minutes or until roasted.
  3. Rinse the dried quinoa in a sieve until the water runs clear and place aside.
  4. Crush the garlic and dice the onion.
  5. Place a medium sized pan on the stove over a medium heat, cover pan with 1 tablespoon of olive oil and heat.
  6. Place the onion and garlic in the pan and saute for 3 minutes.
  7. Add the rosemary and the quinoa, stirring to combine all of the ingredients for a minute.
  8. Add ¼ of a cup of stock at a time, stirring until the liquid is dissolved. This process will take 15 minutes.
  9. Add the roast pumpkin and fresh parsley to the quinoa and stir through.
  10. Serve while hot. If you like cheese, add a little parmesan and stir through.
Recipe by Real Food Pledge at https://realfoodpledge.com/quinoa-roast-pumpkin-risotto/