Bored with eating regular salads or soups? Well, if so then we are back with pumpkin spicy quinoa pops to spice up your diet and give a boost to your health at the same time. Added veggies flavours like broccoli, onion, coriander powder and nutmeg will take this recipe at the top of your
favourite dishes which you love to have at least once in a week or so.
Eating pumpkin is known extremely good for the heart due to the nutritional values like fiber, potassium and vitamin C, pumpkin has it all supporting heart health. Consuming decent amount of potassium found in pumpkin is as important as decreasing sodium content in the treatment of hypertension or high blood pressure.
Quinoa, on the other hand, contains significant content of flavonoids, including quercetin and kaempferol. These flavonoids are potent plant antioxidants loaded with numerous health benefits. Also, quinoa is much higher in fiber than most grains and naturally gluten-free.
- 40 grams butternut pumpkin, cut into wedges, seeded
- 1 teaspoon olive oil
- 1/2 tsp of ground roasted cumin
- 1/2 tsp coriander powder
- 1/2 tsp ground nutmeg
- 15 grams quinoa
- 20 grams of broccoli (broken into florets)
- 20 grams of onion, finely grated
Course: Lunch or Evening Snack
Calories – 92 kcal
Protein – 1.9g
Fat – 4.4g
Carbs – 11.2g
- Start by preheating the oven to 180°C (160°C fan-forced) and lining 1 baking trays with baking paper.
- Add the chopped pumpkin into a bowl, add the olive oil and spices and toss to coat. Also, arrange the pumpkin in a single layer on a lined tray and bake, turning halfway through cooking, for 25 minutes or until soft and caramelised.
- Make sure to remove it from from the oven and set aside until cool enough to handle.
- In the meantime, take the required amount of quinoa in a fine-meshed sieve and rinse thoroughly under cold running water. Transfer to a heavy-based saucepan, add 1 cup (250 ml) water and bring to the boil over high heat. Reduce the heat to low, cover and simmer for 10 minutes. Turn off the heat and set aside, without lifting the lid, for 4 minutes. Fluff up the quinoa with a fork and leave to cool.
- Bring a small-sized saucepan of water to the boil. Add the broccoli and cook for 2 minutes or until tender. Drain it well.
- Start scooping off the pumpkin flesh from the skin and place it in a bowl. You must also squeeze the liquid from the grated onion. Add the onion, broccoli and quinoa to the pumpkin and mash together until well combined. Dollop teaspoon-sized balls of mixture onto the remaining lined tray.
- Bake the balls, turning halfway through cooking, for 30 minutes or until golden brown.
- Serve with steamed vegetables alongside.
Over to you
Interesting right? We told you that this recipe will turn out to be the interesting recipe replenishing your taste and body nutritional requirement. So, try soon without cheating on your health goals.