This recipe looks beautiful, tastes great, and doesn’t do heavy damage in the calorie department. It’s a festive side dish for Thanksgiving dinner!
- 1 large pumpkin
- 2 cups quinoa
- 1 head of cauliflower
- 1 Tbsp. olive oil
- 3 cups cooked chickpeas (can be from dried or canned chickpeas)
- 1 cup raw shelled sunflower seeds
- 2/3 cup dried cranberries
1. Pre-heat oven to 450 degrees.
2. Hollow out a large pumpkin.
3. Boil 2 cups quinoa. (Remember to rinse and drain quinoa thoroughly first before boiling to remove saponin coating.)
4. Break apart 1 head of cauliflower. Place in a pan and drizzle on olive oil.
5. Bake cauliflower at 450F for 20-30 minutes, or until it starts to brown slightly.
6. Prepare 3 cups chickpeas (either by boiling dried or heating canned & drained).
5. When the quinoa and cauliflower are almost done, toast 1 cup raw, shelled sunflower seeds in a pan on a medium-low heat.
6. Stir all ingredients in a large bowl, folding in 2/3 cup dried cranberries.
7. Pour mixture into the hollowed-out pumpkin and bake at 450 for 20-30 minutes.
8. Serve hot! Feeds about 10 people.
Recipe and photos by Ilise Reilly, Manager of Lucille Roberts Flushing.