In The Kitchen | 3 Pumpkin Recipies with Brooke Bisping

Active Life

Roasted pumpkin quinoa salad
Servings 4 as a side

All you need:
For the roasted pumpkin

  • 3 cups chopped pumpkin
  • 1 red onion, cut in to small wedges
  • 1 tsp ground coriander 
  • 1/2 tsp ground cumin
  • 1 tbsp olive oil
  • 2 tbsp maple syrup 

    For the salad
    ·      1/2 cup quinoa
    ·      ¾ cup no salt added broth
    ·      1 handful coriander 
    ·      1/2 tbsp olive oil
    ·      1/2 lemon, juiced, or to taste

    To garnish
    ·      2 tbsp pomegranate seeds
    ·      1 tbsp dry roasted pepitas 

    All you do:
  1. Preheat oven to 425 degrees F.  Cut pumpkin into chunks and place on a lined baking tray with the onion. Add the remaining ingredients (ground coriander, cumin, oil and syrup) and toss to coat. Spread out in a single layer and roast for 25 minutes or until cooked through.  Cooking time will vary depending on the size of your pumpkin chunks. Once cooked remove and set aside. 
  2. Add quinoa to a small saucepan with 3/4 cup of no salt added broth. Cover and bring to the boil.  Once boiling turn the heat to as low as possible and allow to cook for 10 minutes.  Once cooked fluff with a fork and add to a large bowl. Set aside and allow to cool slightly.
  3. Finely chop the coriander add to the quinoa along with the olive oil, lemon juice and pepper.  Add the pumpkin and toss gently.  Add to a serving plate.
  4. Garnish with pepitas and pomegranates.  Serve.

     
    Crock pot Pumpkin Spice Latte

    All you need:
  1. 6 cups coffee
  2. 5 cups skim milk
  3. 1 cup half n half
  4. 1 cup pumpkin puree
  5. 1/3 cup stevia
  6. 1 tbsp cinnamon
  7. 4 tsp vanilla

    All you do:
    1.     Add coffee, milk and half n’ half to crock pot. 
    2.     In small bowl mix pumpkin, vanilla, sugar, stevia and cinnamon. 
    3.     Once pumpkin mixture is well combined, whisk into milk and coffee in crock pot.
    4.     Cook on high for 2 hours. Change heat to warm and serve with ladle. 

    Pumpkin Hummus
  • 1, 15 oz can no salt added chickpeas
  • 1 cup canned pumpkin
  • ½ tsp chipotle chile pepper
  • ½ tsp cinnamon
  • 2 tbsp pumpkin seeds
  • 2 tbsp agave


    All you do:
    1.    Place all ingredients into food processor except pumpkin seeds and blend until smooth.
    If hummus is too thick, thin out with olive oil, lemon juice or agave

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.