It was really very festive and I would consider bringing this back at Christmas! The leftover quinoa lent well to the base of some rainbow quinoa bowls I made for mid easy week mid week work lunches or post work out dinners.
2 cups quinoa, cooked in 2 cups veggie or chicken stock
1/4 Japanese pumpkin, cubed and roasted
100gms Feta cheese cubed
A bunch of curly kale – tear the leaves of the stalk in bite sized pieces
Optional cranberries for sprinkling, 1/2 cup
1. Heat oven to 180 degrees – wash peel and cut pumpkin into large cubes. Sprinkle with salt and pepper and drizzle some oil on. Sprinkle over a teaspoon of cinnamon, and some honey if you like. I leave the skin on while roasting it. Cut the feta into cubes for use later.
2. Boil water on stovetop and add the stock powder. When boiled, add quinoa and cook as per directions on the packet. Place the lid ontop as the water evaporates, and fluff with a fork. Season with salt and pepper and olive oil.
2. Place the quinoa on a plate and top with the kale and pumpkin. Sprinkle the cranberries over the top.
This was yum alongside some baked herb chicken and capers.
The leftover quinoa was used as a base for my rainbow garden quinoa bowls 🌈