Pumpkin Quinoa

·      1 cup BD tricolor quinoa, uncooked

·      2 tbsp BD extra virgin olive oil

·      ½ cup pumpkin

·      ¼ tsp BD cayenne pepper

·      2 cloves garlic, minced or grated

·      3/4 tsp BD salt or more to taste

·      Zest & juice from 1/2 lemon

·      2 cups water

·      1 cup kale, shredded

·      4 ounces ricotta cheese

·      3 tbsp BD pumpkin seeds, roasted

·      ¼ cup BD dried cranberries

·      BD salt & BD pepper to taste

Instructions:

1.   Preheat the oven to 375F.

2.   In an 8×8′ glass baking dish combine the quinoa, olive oil, pumpkin, cayenne, garlic, salt, lemon zest and lemon juice.

3.   Top with 2 cups of water and stir until the ingredients are well combined.

4.   Cover the baking dish tightly with foil and bake for 375F for 45-50 minutes, or until all the water is absorbed and the quinoa is cooked.

5.   Fluff the quinoa with a fork and add in the kale. Stir so that the heat from the quinoa wilts the kale.

6.   Add in the ricotta and mix into the quinoa.

7.   Top with the pumpkin seeds, dried cranberries and add salt and pepper to taste.

8.   Serve warm!