Pumpkin Seed Quinoa Pilaf Recipes

Steps:

• Heat a large, heavy frying pan over medium-high heat and add the cumin seeds and coriander seeds. Toast in the pan, stirring or shaking the pan, until they begin to smell fragrant, and transfer to a spice mill. Allow to cool for a few minutes, then pulse to crush or coarsely grind. Set aside.
• Return the frying pan to medium heat and add 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and salt, stir together for about half a minute, and stir in the cumin seeds, and coriander seeds. Add the remaining olive oil and stir in the quinoa, chick peas, and 3 tablespoons of the pomegranate seeds. Stir over medium heat to heat through, several minutes. Taste and adjust salt. Transfer to a platter or wide bowl and decorate with the remaining pomegranate seeds. You can also mold the pilaf into 1/2-cup ramekins or timbales and unmold onto the plate, then decorate with pomegranate seeds.
• Stir the garlic into the thickened yogurt. Serve the pilaf topped with the yogurt.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Whisk pumpkin, brown sugar, white sugar, canola oil, and eggs together in a bowl until smooth. Sift flour, cinnamon, nutmeg, baking soda, baking powder, salt, allspice, and cloves together in a separate bowl. Stir flour mixture, a little at a time, into pumpkin mixture until batter is smooth; fold in quinoa, walnuts, and cranberries. Pour batter into prepared loaf pan.
• Bake in the preheated oven until top of loaf springs back when lightly touched, 50 to 60 minutes.

Steps:

• Preheat the oven to 400 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.
• In a large bowl, combine the flour, sugar, pie 3. spice, baking powder, baking soda, and salt. Add the quinoa, separating the grains with a fork to distribute evenly.
• In another bowl, beat the eggs, then add the pumpkin, buttermilk, butter, and vanilla extract. Whisk until the mixture is smooth. Gradually stir into the dry ingredients until just incorporated.
• Spoon the batter into muffin tins and sprinkle sunflower seeds on top of each muffin. Bake for about 30 minutes, or until the muffins are browned around edges and a tester comes out clean. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.

Steps:

• Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.Place 2 cups of water and quinoa into a saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
• Place spinach, cucumber and tomato in a salad bowl, pour over the balsamic vinegar, lemon juice, olive oil, salt and pepper, mix well.
• Add the cooked quinoa, mix well.
• Add the pumpkin seeds just before serving.