Grilled Pumpkin and Carrots over Quinoa
This dish encompasses all that you want in your food including great taste and healthy ingredients that will energize your body and fuel your mind.
Servings: 6 people
Calories: 328kcal
Ingredients
- 1 cup quinoa any color- white, red, black, golden, or a mix
- 2 cups water
- 1/4 cup almonds raw
- 2 carrots medium, peeled, cut in half crosswise and then cut lengthwise
- 1 to 1 1/2 pounds pie pumpkin peeled, seeded, and cut into halves
- 1/2 cup basil leaves fresh, divided
- 2 tablespoons lemon juice freshly squeezed
- 3 tablespoons olive oil divided
- 1 teaspoon kosher or sea salt
- 1/4 teaspoon pepper
Instructions
Start the grilled vegetables:
- Toss squash and carrots in 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Oil the grates of a grill or a grill pan on the stovetop. Set heat to medium-high. Add carrots and squash and cook for about 5-7 minutes on each side until carrots and squash are tender. Reduce heat if oil starts smoking. Add to a platter and set aside.
For the quinoa
- Place quinoa in a fine-mesh strainer and rinse well. Toast the quinoa (dry) by putting rinsed quinoa in a heavy-bottomed pan and stir continuously over medium-high heat for about 4 minutes, until the quinoa has a nutty smell but is not burnt.
- Add the water and 1/4 teaspoon salt, stir, increase the heat to high and bring to a boil uncovered.
- As soon as quinoa has reached a boil, reduce heat to the lowest setting and cover. Allow to cook for about 15 minutes, until all liquid is absorbed.
- After 15 minutes, remove the quinoa from heat and uncover to cool. Fluff quinoa with a fork.
For the almonds
- Add almonds to a sauté pan or skillet and toast over medium-high heat for about 3 minutes until nutty and fragrant but not burnt, stirring constantly. Remove from pan onto a plate and allow to cool.
For the dressing
- Whisk two tablespoons lemon juice with two tablespoons olive oil, and 1/8 teaspoon salt. Coarsely chop 1/4 cup of the basil leaves and add to the dressing.
To serve
- Add the dressing to the quinoa and stir with a fork to fully incorporate. Place the quinoa on a plate. Top with squash and carrots. Sprinkle with 1/2 cup basil leaves and almonds and serve warm.
Nutrition
Serving: 0.5cup | Calories: 328kcal | Carbohydrates: 52g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 643mg | Potassium: 429mg | Fiber: 13g | Sugar: 1g | Vitamin A: 12912IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 3mg |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7