PEEKABOO…….I SEE…..

YOU 🙂 And the fall obsession continues..

Recipe:

1/2 cup quinoa (cooked)
1 small roasted pumpkin
1/2 tsp curry
A handful of diced red peppers
1 tbsp red onion
Salt and pepper to taste
Organic cheddar cheese (optional for topping)

Pre-heat your oven to 350°F.

First, you have to roast the pumpkin. Slice the pumpkin in half and scoop out all the seeds, (you can save the seeds for later and roast them).

Fill a baking dish with 1/4 cup of water and place the pumpkin with the sliced ends facing down. Bake for about 55-60 minutes.

Place quinoa with remaining spices in a skillet filled with 1/2 cup of water. Cook15 minutes over medium heat until the water has slightly dried out and serve with the pumpkin when ready. Top with cheese of choice.