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Roasted Pumpkin Chickpea Quinoa
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Roasted Pumpkin Chickpea Quinoa with Cashew Cream

Also delicious cold so feel free to make a little bit more and save leftovers for lunch the day after.
Prep Time5 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner, Lunch
Servings: 2
Calories: 573kcal

Ingredients

  • 1/2 cup uncooked quinoa rinsed
  • 2 cups butternut/pumpkin cut into small cubes
  • 1.5 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can, drained)
  • 1/2 cup onion chopped
  • 2 clove garlic minced
  • 1 tbsp fresh grated ginger
  • 1/2 cup tomato chopped
  • 1 Thai chili pepper or jalapeno (optional) or to taste
  • 1/3 cup cashew/sour cream
  • 1/2 cup fresh parsley chopped
  • 1/4 cup raw unsalted cashew nuts roasted

Instructions

  • Preheat oven to 400°F or 200°C.
  • Add pumpkin to a baking sheet, drizzle with olive or melted coconut oil and season with black pepper to taste. Roast for 30 minutes. Halfway through add chickpeas, toss to combine and roast for the remaining 15 minutes.
  • Meanwhile, cook quinoa according to the instructions on the package.
  • In a skillet, heat cooking oil over medium heat. Saute onion for 2-3 minutes, then stir in garlic and ginger and cook until onions are soft.
  • Add tomatoes and cook until they fall apart and form a sauce-like consistency. Season with salt and black pepper to taste.
  • Add chopped parsley to the cashew or sour cream. Mix well
  • When ready combine quinoa with the roasted veggies and tomato sauce. Mix well and top with cashew cream and extra roasted cashew nuts, if using.

Notes

We love cashew sour cream. It only takes a few minutes and can be added to many of your dishes…. and it’s great, if not tastier than sour cream. Click here for the recipe.

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