Ingredients
The following ingredients have 4 Servings
- 1 cup red quinoa (raw)
- 2 cups water
- ¼ tsp salt
- 1 bunch baby carrots (cleaned)
- ¼ pumpkin or butternut squash (sliced)
- Extra virgin olive oil
- Salt to taste
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 1 tbsp honey
- Salt to taste
- Cooked quinoa
- Roasted Vegetables
- Vinaigrette
- 2 tbsp pepitas
- Mint and/or parsley (chopped)
Instruction
- Put the cleaned baby carrots and sliced pumpkin in a pan. Drizzle with some extra virgin olive oil and season with salt. Mix well to coat the vegetables.
- Roast in the oven until cooked through.
- Rinse the quinoa for 2 minutes. Rub it well between your fingers. This will make it less bitter.
- Drain it and put it in a pot. Add 2 cups of water and the ¼ teaspoon of salt.
- Put it on the fire. When it boils, put the fire on medium-low and then simmer, covered, for 15 minutes.
- Put the fire off and let it rest, covered, for 5 more minutes. Then fluff it up with a fork.
- Transfer to a big bowl, add the roasted vegetables, the vinaigrette, pepitas and fresh herbs and mix well.
- Serve warm or at room temperature.
