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Tri-Color Quinoa with Pumpkin by Signature Market

by Kevin | 8 Jul 2019

Quinoa is a type of edible seed that comes in various colors including white, red and black. Its also classified as naturally gluten-free and can be eaten safely if one has gluten intolerance such as celiac disease, and it is an excellent source of plant protein and fiber. One cup of cooked Quinoa provides about 8 grams of protein and 5 grams of fiber.

Quinoa also rich in:
• Manganese
• Phosphorus
• Magnesium
• Folate (vitamin B9)
• Thiamine (Vitamin B1)
• Riboflavin Vitamin B2)

Unlike some plant proteins, quinoa contains all 9 essential amino acids (our bodies cannot make on their own) making it a complete-protein source. Besides, pumpkin is a nutrient dense food and good source of fiber. Pumpkin is high in vitamins and minerals and yet has low calories per cup gram. Pumpkin is high in vitamins A and C, which can help to improve our immune system.

Besides, Its also contain vitamin E, iron and folate which may boost our immunity as well. Pumpkins’ high vitamin A may improve our vision, especially in low light. Its also contain carotenoids which act as antioxidants for human. These compounds may lower the risks of cancer such as stomach, pancreas, throat, and breast cancers.

Unlock the recipe here,

Mushroom & Quinoa Stuffed Pumpkin
Ingredients:
• 1 large pumpkin, with top cut and seeds removed
• 3 tablespoon Signature Market Coconut Oil
• 3 tablespoon maple syrup
• 8 medium mushrooms button
• 1 medium carrot, sliced
• 1 ½ cups cooked Signature Market Tri-Color Quinoa
• ¼ cup chopped Signature Market Pecans
• 1 tablespoon dried thyme
• 1 tablespoon garlic powder
• Salt and pepper to taste
• 2 tablespoons Signature Market Nutritional Yeast
• 4 medium red onions, diced

Directions
Step 1
Preheat the oven to 200°C.

Step 2
Slice the end of the pumpkin, then slice in half width-wise. Scoop out the seeds and place the pumpkin, flesh side up in a shallow baking dish. Rub each half with coconut oil and drizzle with maple syrup.

Step 3
Bake on the center rack for about 45 minutes until the pumpkin is tender.

Step 4
Heat oil in a frying pan over medium heat. Add carrot, red onions, and mushrooms and saute for about 2 minutes until the mushroom starting to dry. Add spices and quinoa and cook until quinoa is warmed. Add spinach and pecans to cook until spinach has wilted. Add water if needed.

Step 5
Transfer this mixture to a bowl and stir in nutritional yeast.

Step 6
Pour in everything to pumpkin halves. Place back in the oven for 5-10 minutes. Remove from the oven, garnish with some pecans and dried berries, and serve immediately.

Watch our video guide for the best quinoa recipes!!!

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