Spiced coconut quinoa with pumpkin, beetroot and kale

Spiced coconut quinoa with pumpkin, beetroot, and kale is a vibrant dish that’s not just nutritious but also bursting with flavors. It’s an amazing fusion of ingredients that provide a balance of taste and health. Dive in to discover how to craft this dish at home and make your meals a tad more exciting.

Ingredients for Spiced coconut quinoa with pumpkin, beetroot and kale :

• Quinoa: 1 cup (190g)
• Coconut milk: 1 can (400ml)
• Pumpkin: 1/2, diced
• Beetroot: 2, medium-sized, peeled and diced
• Kale: 1 bunch, finely chopped
• Spices:
• Cumin: 1 tsp (5g)
• Coriander: 1 tsp (5g)
• Turmeric: 1/2 tsp (2.5g)
• Paprika: 1/2 tsp (2.5g)
• Salt: to taste
• Black pepper: to taste
• Olive oil: 2 tbsp (30ml)
• Water: 2 cups (480ml)

Time: Prep – 15 mins; Cooking – 30 mins

Serves: 4

Nutritional Facts (per serving):

• Calories: 315
• Protein: 8g
• Carbohydrates: 45g
• Dietary Fiber: 5g
• Sugars: 4g
• Fat: 12g
• Saturated Fat: 6g
• Sodium: 90mg

Instructions:

1. Start by rinsing the quinoa thoroughly under cold water.
2. In a medium-sized pot, combine the quinoa with coconut milk and the listed spices.
3. Bring to a simmer and then reduce the heat. Cover and let it cook for 15 minutes.
4. While the quinoa is simmering, heat the olive oil in a pan.
5. Add diced pumpkin and beetroot to the pan. Cook until they’re tender and have a light char on the edges.
6. In the final 5 minutes of cooking the quinoa, toss in the chopped kale.
7. Once everything is cooked, combine the pumpkin and beetroot mix with the quinoa.
8. Season with salt and pepper according to your taste.
9. Serve warm and enjoy!

Tips:

1. Make sure to wash the quinoa thoroughly to remove its natural coating which can be bitter.
2. Feel free to tweak the spice levels to align with your taste preference.
3. If you want an extra crunch, consider adding some toasted nuts or seeds on top.
4. Ensure beetroot and pumpkin are diced to roughly the same size for even cooking.

Serving Suggestions:

Spiced coconut quinoa with pumpkin, beetroot, and kale can be enjoyed as a main or a side dish. Pair it with a fresh salad or a protein of your choice for a complete meal. For an extra touch, top with a dollop of Greek yogurt or a sprinkle of feta cheese. And if you’re feeling adventurous, why not try it as a stuffing for bell peppers or tomatoes? The possibilities are endless!

This vibrant dish is a surefire way to bring something new to your table. From the earthy taste of beetroot, the creamy texture of pumpkin, to the nuttiness of quinoa – this dish has it all. Whether you’re hosting a dinner party or just looking for a quick and healthy meal, spiced coconut quinoa with pumpkin, beetroot, and kale is the answer.

SPICED COCONUT QUINOA WITH PUMPKIN, BEETROOT AND KALE

Spiced coconut quinoa with pumpkin, beetroot, and kale is a vibrant dish that’s not just nutritious but also bursting with flavors. It’s an amazing fusion of ingredients that provide a balance of taste and health. Dive in to discover how to craft this dish at home and make your meals a tad more exciting.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

SPICED COCONUT QUINOA WITH PUMPKIN, BEETROOT AND KALE

Amount per Serving

Calories

315

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

6

g

38

%

Sodium

 

90

mg

4

%

Carbohydrates

 

45

g

15

%

Fiber

 

5

g

21

%

Sugar

 

4

g

4

%

Protein

 

8

g

16

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Quinoa: 1 cup 190g
• Coconut milk: 1 can 400ml
• Pumpkin: 1/2 diced
• Beetroot: 2 medium-sized, peeled and diced
• Kale: 1 bunch finely chopped
• Spices:
• Cumin: 1 tsp 5g
• Coriander: 1 tsp 5g
• Turmeric: 1/2 tsp 2.5g
• Paprika: 1/2 tsp 2.5g
• Salt: to taste
• Black pepper: to taste
• Olive oil: 2 tbsp 30ml
• Water: 2 cups 480ml

Instructions

• Start by rinsing the quinoa thoroughly under cold water.
• In a medium-sized pot, combine the quinoa with coconut milk and the listed spices.
• Bring to a simmer and then reduce the heat. Cover and let it cook for 15 minutes.
• While the quinoa is simmering, heat the olive oil in a pan.
• Add diced pumpkin and beetroot to the pan. Cook until they’re tender and have a light char on the edges.
• In the final 5 minutes of cooking the quinoa, toss in the chopped kale.
• Once everything is cooked, combine the pumpkin and beetroot mix with the quinoa.
• Season with salt and pepper according to your taste.
• Serve warm and enjoy!

Notes

TIPS:

1. Make sure to wash the quinoa thoroughly to remove its natural coating which can be bitter.
2. Feel free to tweak the spice levels to align with your taste preference.
3. If you want an extra crunch, consider adding some toasted nuts or seeds on top.
4. Ensure beetroot and pumpkin are diced to roughly the same size for even cooking.

SERVING SUGGESTIONS:

Spiced coconut quinoa with pumpkin, beetroot, and kale can be enjoyed as a main or a side dish. Pair it with a fresh salad or a protein of your choice for a complete meal. For an extra touch, top with a dollop of Greek yogurt or a sprinkle of feta cheese. And if you’re feeling adventurous, why not try it as a stuffing for bell peppers or tomatoes? The possibilities are endless!