Pumpkin & Chorizo Quinoa
Servings Prep Time
2people 10 minutes
Cook Time
Servings Prep Time
2people 10 minutes
Cook Time
  1. Pre-heat oven to 200 degrees celsius.
  2. Peel and thinly slice the onion.
  3. Scrape out the pumpkin seeds and cut the flesh away from the skin.
  4. Slice the pumpkin flesh in to bite sized pieces.
  5. Add the onion and pumpkin to a roasting tray and drizzle over the oil.
  6. Crush the garlic and shred the sage leaves.
  7. Add them both to the roasting tray and mix well.
  8. Place in the oven for 20 minutes.
  9. Weigh out the quinoa in to a small, lidded saucepan and pour over 300ml of boiling water. Leave gently simmering on the hob for 15 minutes, then turn off the heat and leave until ready to eat.
  10. Peel off the casing on the chorizo and slice in to rounds the thickness of a pound coin.
  11. Add them to a dry frying pan and heat over a high heat.
  12. Fry for 5-8 minutes, stirring regularly, until they go crisp round the edges.
  13. Scoop out the chorizo with a slotted spoon and lay on kitchen roll to absorb any excess fat.
  14. Once 20 minutes are up on the pumpkin, remove the tray from the oven and stir.
  15. Add the cherry tomatoes to the tray and return to the oven for a further 8 minutes.
  16. Weigh out the spinach.
  17. Once 8 minutes are up, remove the tray again and add the spinach. Stir well and return to the oven for a final 2 minutes or until the spinach has wilted.
  18. Tip the cooked quinoa and crispy chorizo in to the roasting tray with the vegetables and stir well.
  19. Pour over the balsamic vinegar.
  20. To serve, divide between 2 bowls and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.