Prepare to tantalize your taste buds with a mouthwatering fusion of vibrant tri-colored quinoa, creamy ricotta, and golden roasted butternut pumpkin that will transform your ordinary meal into an extraordinary culinary experience! This recipe isn't just a dish – it's a nutritional powerhouse that combines stunning colors, incredible flavors, and wholesome ingredients that will make your dinner table come alive with excitement and gourmet flair.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup tri-coloured quinoa
- 2 cups vegetable broth
- 2 cups butternut pumpkin, diced
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the tri-coloured quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is fluffy.
- While quinoa is cooking, preheat the oven to 425°F (220°C). Toss diced butternut pumpkin with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
- Roast the butternut pumpkin for 20-25 minutes, turning once halfway through, until edges are golden and pieces are tender when pierced with a fork.
- In a large skillet, heat the remaining olive oil over medium heat. Gently wilt the fresh spinach, stirring occasionally, until it reduces and becomes tender (about 2-3 minutes).
- Once quinoa is cooked, fluff with a fork and let it rest for 5 minutes to cool slightly.
- In a large mixing bowl, combine the cooked quinoa, roasted butternut pumpkin, wilted spinach, and crumbled ricotta cheese. Gently fold ingredients together.
- Season the mixture with additional salt and pepper to taste, ensuring all ingredients are evenly distributed.
- Serve warm as a main dish or side, garnishing with extra fresh spinach leaves or a drizzle of olive oil if desired.
Tips
- Rinsing quinoa is crucial: Always rinse thoroughly to remove the natural saponin coating, which can taste bitter.
- Use vegetable broth instead of water for enhanced flavor depth.
- For perfectly roasted pumpkin, ensure pieces are cut uniformly and spread out on the baking sheet to caramelize evenly.
- Don't overcook spinach – it should just wilt, maintaining its bright green color and nutritional integrity.
- Let quinoa rest after cooking to achieve the ideal fluffy texture.
- For extra richness, consider adding toasted pine nuts or crumbled feta as optional garnishes.
- This dish can be prepared ahead and gently reheated, making it perfect for meal prep.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 25mg
