Beside pretty yellow leaves and beautiful diffused sun light, one of the thing I’m so looking forward to in automn is eating pumpkins. I love them all: acorn squash, butternut squash, cheese pumpkins, kabocha squash, spaghetti squash and the list goes on and on. Wondering what all these pumpkin varieties look like? Have a look here! As long as pumpkin season lasts, I’ll keep preparing pumpkin soups, pumpkin buddha bowls, pumpkin cakes…until my other half begs me to do something else. He’s obviously less obsessed than me!
This quinoa bowl is much easier to make than it looks and will be your best comfort food for the upcoming season change. To all the vegans reading this recipe: you can replace feta cheese with one of your favorite vegan cheese or skip it completely. Either way, I’m sure you will love it. Here we go!
Serving: 4 people
Timing: 30 minutes
– 2 cups quinoa
– 1 pumpkin (butternut squash)
– 2 cups fresh parsley, chopped
– 200-300g feta cheese, diced
– olive oil
– salt & pepper
Start by preheating the oven to 400°F (200°C).
With a large kitchen knife, carefully remove the skin of the butternut squash. Cut the squash in halves and scoop out the seeds. Dice the pumpkin into like-sized cubes.
Place the pumpkin cubes on a baking sheet. Sprinkle with olive oil and season with salt and pepper. With a wooden spoon, mix the pumpkin cubes to make sure they are well coated with olive oil and seasoning.
Bake in the oven for 10 to 15 minutes depending on the size of your cubes.
Meanwhile, bring water to a boil in a large saucepan. Add salt and cook the quinoa for 10 minutes. Drain and set aside.
In the same saucepan you’ve used for the quinoa, mix all the ingredients together. Adjust seasoning if need be!
Enjoy pumpkin season and tell me how you liked this recipe in the comment section down below!