Tagine Roasted Pumpkin with Quinoa
Kimberly
4-6
5 minutes
30 minutes
vegetables, Tagine
The best way to get more veg on your plate is to give them an extra boost of luscious flavour. Roasting makes the flavours sing even more. Serve this with a Tahini dressing and your favourite spiced up grilled meats or veg.
Ingredients
1 cup of quinoa, washed
- 1 ½ cups of chicken broth or water
- 2 teaspoons of Tagine
- 1 teaspoon of unrefined salt
- 1-2 cups of diced pumpkin
- 1 tablespoon of Extra Virgin Olive Oil
1-2 tablespoon of pepitas
1-2 tablespoons of cranberries or currants
Directions
Mix together the oil, 1 teaspoon of Tagine and ½ teaspoon of salt
Toss the pumpkin in the mixture - add more spice if you fancy
- Spread out on a large baking tray and roast for 20-30 minutes at 180C
- Meanwhile, rinse and drain the quinoa in a fine mesh sieve
- Place in a small saucepan
Add the broth, half the Tagine and half the salt
- Bring to the boil with the lid on
- Turn down to a simmer for 15 minutes or until tender
Mix the quinoa and pumpkin together and sprinkle with pepitas and cranberries
