This dish makes for the quickest dinner. It's perfect for winter months. I recommend keeping cooked quinoa in your fridge for the evenings you're feeling lazy.
80g cooked quinoa
2 tbsp avocado or olive oil
1 tsp ground paprika
1/2 tsp ground cumin
1/2 tsp ground turmeric
Salt to taste
Pepper to taste
Chilli to taste
1 small red onion – thinly sliced
4 mushrooms -thinly sliced
1/2 cup pumpkin purée
1 handful of coriander (optional)
Toasted pine nuts (optional)
1. Heat the oil in a pan.
2. Add the onions, paprika, cumin and turmeric to the oil and allow to cook through. Then add the mushrooms.
3. Once cooked add the pumpkin purée and stir through with salt, pepper and chilli to taste.
4. Cook for a further 2-3 minutes on a medium heat.
5. Pour quinoa into a bowl and top with pumpkin purée. (optional: top with coriander and toasted pine nuts).