Baked Pumpkin Quinoa
This oven-baked pumpkin quinoa has kale, burrata, pomegranate seeds and pumpkin seeds, making it the perfect comforting fall dish. The best part? There is no chopping, boiling or active cooking required. You just assemble and let the oven do the work.
Ingredients
- 1 cup quinoa
- 2 tablespoons olive oil
- 1/2 cup pumpkin
- 1 heaping tbsp Calabrian chili paste
- 2 cloves garlic minced or grated
- 3/4 teaspoon Diamond Crystal kosher salt plus more to taste
- Zest & juice from 1/2 lemon
- 2 cups water
- 1 cup kale shredded
- 4 ounces burrata
- 3 tablespoons roasted pumpkin seeds
- 1/4 cup pomegranate seeds
- Salt & pepper to taste
Instructions
- Preheat the oven to 375°F.
- In an 8x8" glass baking dish (9x9" will also work) combine the quinoa, olive oil, pumpkin, chili paste, garlic, salt, lemon zest and lemon juice.
- Top with 2 cups of water and stir until the ingredients are well combined.
- Cover the baking dish tightly with foil and bake at 375°F for 45-50 minutes, or until all the water is absorbed and the quinoa is cooked.
- Fluff the quinoa with a fork and add in the kale. Stir so that the heat from the quinoa wilts the kale.
- Tear the burrata and mix into the quinoa.
- Top with the pumpkin and pomegranate seeds and add salt and pepper to taste.
- Serve warm!