|Renee Kreager, Tucson chef and restaurant owner|
Roasted Pumpkin and Apples With Quinoa, Cranberries and Pepitas
Serves 6-8 as a side
Preheat oven to 400 degrees
Two cups of cooked quinoa, prepared according to package directions (I recommend Ancient Harvest Quinoa; it is organic and already rinsed and ready to cook.)
Medium organic pumpkin (washed and skinned, cut into 1- x 1-inch pieces)
3 apples (washed and cored, cut into 1- x 1-inch pieces — Pink Lady works well)
3 Tbsp. organic coconut oil
½ tsp. curry powder
Dash of black pepper and salt to taste
1 cup organic pepitas
1 cup dried cranberries
In a 13 x 9 roasting or baking pan, line with diced pumpkin and apple pieces. Drizzle coconut oil and coat on all sides. Sprinkle the curry powder, salt and pepper. Roast at 400 for about 20 minutes.
Once your pumpkin and apples are cooked perfectly, gently fold in the cooked quinoa. Incorporate 1 Tbsp. of coconut oil, and 1/2 tsp. of curry powder into the mixture. Drizzle 2 Tbsp. of honey over the mixture. Warm in the oven for approximately 3–5 minutes.
½ tsp. ground ginger
¾ Tbsp. white wine vinegar
1 tsp. honey
Dash of sea salt
2 Tbsp. olive oil
Place ingredients in a bowl and whisk in the olive oil. Taste to see if this is the acid balance or sweetness you enjoy. Adjust accordingly if needed.
Evenly pour this over the pumpkin, apple, and quinoa in the pan. Drizzle honey over mixture just before adding dried cranberries (about 1 cup) and organic pepitas (about 1 cup). Plate just before serving.