SPECKLED HOUND PUMPKIN QUINOA BOWL

SPECKLED HOUND PUMPKIN QUINOA BOWL

with lemon-sage vinaigrette

Serves 3-4

I N G R E D I E N T S

• 1 CUP dried garbanzo beans from Palouse Brand, soaked overnight and cooked for 3 hrs until soft

• 1 CUP dried quinoa

• 1 speckled hound pumpkin from Dogwild Farm, seeds removed and sliced into 1 inch wedges

• 4 TBSP olive oil, split

• 1 red onion from Big Sage Organics, sliced into ½ inch rounds

• 1 bunch kale from Hayshaker Farm, sliced thinly

• 2 cloves garlic from Vinegar Flats Farm, minced

• 1 TSP mustard

• 1 TBSP sage

• Juice from ½ lemon

• Salt and pepper

P R O C E S S

1. Simmer quinoa with 2 cups water for 15 minutes. Remove from heat, stir, and cover.

2. Meanwhile, preheat the oven to 400 degrees F. Place the pumpkin and red onion on a baking sheet, drizzle with 1 TBSP olive oil, and sprinkle with salt and pepper. Toss until coated. Bake for 20-30 minutes until pumpkin is soft when pierced with a fork.

3. Strain the garbanzo beans and place on a baking sheet. Drizzle with 1 TBSP olive oil, sprinkle with salt and pepper, and toss. Bake for 15 minutes until golden brown and slightly crispy.

4. Next, add the remaining 2 TBSP olive oil, garlic, mustard, sage, lemon juice, and a pinch of salt and pepper to a small bowl. Whisk until combined.

5. Serve by placing a helping of quinoa at the bottom of each bowl, topping with the roasted pumpkin, kale, and garbanzo beans, and drizzling with the lemon-sage vinaigrette. Enjoy