Bol Crujiente de Quinoa y Calabaza

Ingredientes

• 1/4 cup extra virgin olive oil
• 1/4 cup honey
• Kosher salt and freshly cracked black pepper
• 1 pound sugar pumpkin or sweet potato cut into wedges or squares
• 4 cups cooked quinoa (divided)
• 1/4 cup hemp seeds
• 1/4 cup pumpkin seeds
• 1 tablespoon sage leaves (torn)

Preparación

1. 1

   Preheat oven to 375℉.

2. 2

   In a small bowl mix evoo with honey and salt and pepper.

3. 3

   Arrange pumpkin pieces on a sheet pan and drizzle with half the evoo mixture.

4. 4

   To the bowl of evoo mixture, add 2 cups quinoa, hemp and pumpkin seeds. Toss until well coated. Spread mixture on the other side of sheet pan.

5. 5

   Place pan in oven and roast for 30-40 minutes, until pumpkin is nice and soft and quinoa mixture is golden and crispy.

6. 6

   Before serving, warm remaining 2 cups quinoa. Toss with sage and lemon and divide between serving bowls. Top with roasted pumpkin and sprinkle with crispy quinoa and seed mixture.