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    Spicy Pumpkin with Almond Quinoa

    I am happy today because I don’t have only one recipe to propose but many! Today’s post is a group post involving many Greek food blogs. Having a common ingredient (it is pumpkin today), we publish our recipe on the same day, so you’ ll have a variety of recipes to choose from! Not too bad, is it? My suggestion for today is spicy pumpkin with almond quinoa, or otherwise, pumpkin stew with green beans, tomatoes and onion, accompanied by roasted almonds quinoa with harissa.

    Pumpkin,for whom we spoke in the latest post, is the ultimately ingredoent; you can use it everywhere. The truth is that so far I have not use it in many recipes, if you exclude a divine cake I made many years ago and still remember it … Today’s recipe has North-African influences. It has spices (cumin and coriander that match with the pumpkin perfectly), raisins and mint which harmoniously balance with spices and complete the dish. As for quinoa, it is cook as usual, but then mixed with roasted almonds and harissa and is the perfect spicy dish.

    Spicy-Pumpkin-with-Almond-Quinoa – Πικάντικη-Κολοκύθα-με-Κινόα

    Harissa is a North African sauce (paste) made from dried red peppers, garlic, olive oil and caraway seeds. Used as a complement to sauces or dressings, or eaten on its own (if you can handle it… 😉 ).  You will find it in a large supermarket, or shops selling Arabic products. However, it is not hard to make one yourself. You can follow recipes like this one and this one.

    Please note that if you do not like quinoa and you do not have an intolerance to gluten, you can use couscous. Also, if you do not like spicy food at all, make the quinoa without harissa. This dish is very tasty without it, as well.

    Spicy Pumpkin Tagine with Almond Quinoa
    Serves 6
    A delicious spicy vegetable stew accompanied by an roasted almond quinoa with harissa
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    Prep Time
    15 min
    Cook Time
    30 min
    Total Time
    45 min
    Prep Time
    15 min
    Cook Time
    30 min
    Total Time
    45 min
    418 calories
    63 g
    5 g
    15 g
    14 g
    3 g
    616 g
    924 g
    14 g
    0 g
    11 g
    Nutrition Facts
    Serving Size
    616g
    Servings
    6
    Amount Per Serving
    Calories 418
    Calories from Fat 126
    % Daily Value *
    Total Fat 15g
    22%
    Saturated Fat 3g
    14%
    Trans Fat 0g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 7g
    Cholesterol 5mg
    2%
    Sodium 924mg
    38%
    Total Carbohydrates 63g
    21%
    Dietary Fiber 13g
    53%
    Sugars 14g
    Protein 14g
    Vitamin A
    534%
    Vitamin C
    56%
    Calcium
    18%
    Iron
    41%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    Spicy pumpkin
    1. • 1 tablespoon butter
    2. • 1 tablespoon olive oil
    3. • 2 medium onions, chopped
    4. • 2 cloves garlic, crushed
    5. • 4 cm. fresh ginger, grated
    6. • 2 teaspoons cumin powder
    7. • 2 teaspoons coriander powder
    8. • 2 teaspoons lemon zest
    9. • 1 kg pumpkin, cut into medium-sized pieces
    10. • 400 g. canned chopped tomatoes, undrained
    11. • 2 cups vegetable broth (preferably homemade)
    12. • 450 g. green beans (I used frozen)
    13. • 1/3 cup sultanas
    14. • 1 tablespoon honey
    15. • ¼ cup fresh parsley, finely chopped
    16. • ¼ cup fresh mint, finely chopped
    17. • salt, freshly ground pepper
    Almond Quinoa
    1. • 1 ¾ cup quinoa
    2. • 2 cups vegetable broth (preferably homemade)
    3. • 1 ¼ cups water
    4. • ½ cup roasted almond slivers
    5. • ½ - 1 tablespoon Harissa (depending on how spicy you want it)
    Instructions
    Spicy pumpkin
    1. Heat butter and olive oil in a large saucepan over medium heat.
    2. Add onion and garlic and cook for about 4-5 minutes, until onion is tender.
    3. Add ginger, spices and lemon zest and cook for 1 minute, stirring.
    4. Add pumpkin, tomatoes, and broth and bring to a boil. Reduce heat and simmer, covered, for about 15 minutes, until pumpkin is just tender.
    5. Add beans, salt and pepper and let cook about 5 minutes, stirring occasionally.
    6. Add sultanas, honey and spices, stir and remove from heat.
    Almond Quinoa
    1. Heat water and the broth in a small saucepan over medium heat and add quinoa and salt as desired.
    2. Allow to boil, covered, for about 15 minutes, until liquid is absorbed, stirring occasionally.
    3. Mix quinoa with roasted almonds and harissa and serve.
    Adapted from "The Weekend Cook", The Australian Women's Weekly
    beta
    calories
    418
    fat
    15g
    protein
    14g
    carbs
    63g
    more
    Adapted from "The Weekend Cook", The Australian Women's Weekly
    The Healthy Cook https://thehealthycook.gr/

    And since I’m not alone in this post, see the recipes all the other food bloggers suggest today, having pumpkin as the basic ingredient. I am sure you will not know which recipe to choose!

    Eat Yourself Greek: Stuffed Eggplants with Pumpkin and Anchovies

    Cook and Feel: Pork with Pumpkin 

    Cookika: Flourless Chocolate Pumpkin Cookies

    Delightful AreaPumpkin Pie (Greek)

    Pandora’s Kitchen: Roasted Tabouras with cheesy sauce (Greek)

    PaxxiPumpkin Pie (Greek)

    Real Family Food:  Easy Pumpkin Cake with Honey, Sugar-Free (SF) (Greek)

    Sofeto Γεύσεις Υγείας: Whole Wheat Pumpkin Pie with Cheese (Greek)

    Το μυαλό στο φαγητό: Small Pumpkin Pies (Greek)

    Wonderfoodland: Pumpkin & Chocolate Granola Bars (Greek)

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