Tuesday, October 9, 2018

LUNCHBOX IDEAS :: Pumpkin and Spinach Quinoa Stir Fry

The pumpkins are out in full force in every store so I figured it was time to make something with pumpkin for my lunch box ideas section.  I call this a pumpkin and spinach quinoa stir fry.  It's full of flavor and nutrition! You can purchase all the ingredients at your local Trader Joe's if you shop there too.  For the nuts, I get a lot of mine from Home Goods.  You can't beat the price and I can usually find gluten-free ones.

Now lets talk about this stir fry!  Here are the details:
  • 1 cup red quinoa
  • 1 small sweet pumpkin
  • 3 green onions
  • 1 small clove of garlic
  • 1 bag of spinach
  • 1/8 cup pumpkin seeds
  • olive oil
  • salt and pepper to taste
Preheat the oven to 425 F.  Wash and cut the pumpkin into cubes.  Remove the seeds.  Don't try to peel the pumpkin until it has cooked.  Sprinkle nutmeg over the pumpkin and bake it for about 35 minutes until it's tender.  In the mean time, wash 1 cup of red quinoa and cook it on the stove on low.  Allow the quinoa to cool down.  When the pumpkin is ready, allow it to cool down and remove the skin.  At this point, you can dice the pumpkin into smaller pieces if desired.  Wash the green onions and dice.  Sautee with a diced clove of garlic in a little bit of olive oil.  Incorporate the washed spinach.  Sautee for a couple of minutes until the spinach is cooked.  Add the pumpkin and pumpkin seeds.  Mix well.  Incorporate the cooked quinoa and mix gently.  Enjoy!

I love all the colors in this stir fry!  It packs so many nutrients too and good plant protein to keep you fueled for the day.  I get four servings out of this recipe which means I don't have to think about what to pack for lunch for my husband and myself for a couple of days.

I hope you enjoy this week's lunch box recipe!

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