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Nutty Pumpkin Maple Quinoa Bowls are a wholesome dish that captures the essence of fall while offering nutrition year-round. This delightful bowl combines the nutty flavor of quinoa, the sweetness of maple syrup, and the earthiness of pumpkin for a meal that is as comforting as it is nutritious. Perfect for breakfast, lunch, or dinner, this recipe caters to various dietary preferences, making it a versatile choice for everyone.

Nutty Pumpkin Maple Quinoa Bowls

Indulge in the warmth of fall with these Nutty Pumpkin Maple Quinoa Bowls. This easy weeknight dinner combines nutty quinoa, creamy pumpkin, and sweet maple syrup, creating a comforting and nutritious meal that satisfies both the taste buds and the body. Perfect for busy nights, this wholesome dish is versatile and can be customized to suit any dietary needs. Try it tonight and savor the cozy flavors of autumn in every bite. Save this recipe for your seasonal favorites!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or filtered water

1 cup canned pumpkin puree (ensure it's pure pumpkin, not pie filling)

1/4 cup pure maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon sea salt

1/2 cup walnuts or pecans, roughly chopped and toasted

1/2 cup dried cranberries or raisins

1/4 cup pumpkin seeds (pepitas)

1 tablespoon coconut oil or unsalted butter

Fresh sage or parsley, chopped (for garnish, optional)

Instructions
 

Cook the Quinoa: In a medium-sized saucepan, combine the rinsed quinoa with the vegetable broth (or water). Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15 minutes, or until all the liquid has been absorbed. Afterward, remove from heat and allow it to sit, still covered, for an additional 5 minutes. Finally, use a fork to fluff the quinoa.

    Prepare the Pumpkin Mixture: While the quinoa is cooking, take a separate mixing bowl and combine the pumpkin puree, maple syrup, ground cinnamon, nutmeg, ginger powder, and sea salt. Whisk together until the mixture is smooth and well-blended.

      Combine Ingredients: Once the quinoa is ready, pour the pumpkin mixture into the saucepan with the cooked quinoa. Stir well to ensure that the pumpkin is evenly distributed throughout the quinoa.

        Toast the Nuts: In a small skillet, heat the coconut oil or butter over medium heat. Add the chopped walnuts or pecans to the skillet and toast them for about 5 minutes, stirring frequently, until they turn golden and release a nutty aroma.

          Add Toppings: Once the nuts are toasted, fold them into the quinoa and pumpkin mixture along with the dried cranberries or raisins and pumpkin seeds. Stir gently to incorporate all the ingredients without crushing the quinoa.

            Serve: Portion the warm quinoa pumpkin mixture into individual serving bowls. If desired, garnish with the chopped fresh sage or parsley for a pop of color and flavor. For those who prefer a touch more sweetness, drizzle a little extra maple syrup on top.

              Enjoy: This delicious dish can be enjoyed warm or at room temperature, making it ideal for meal prepping or a quick and nourishing meal option.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4