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As the leaves turn and the air becomes crisp, there's nothing quite like a warm, hearty meal to embrace the flavors of fall. Nutty Pumpkin Maple Quinoa Bowls are a wholesome dish that combines the rich taste of pumpkin with the nutritious benefits of quinoa, making it perfect for any autumn day. This recipe not only satisfies your taste buds but also fuels your body with essential nutrients.

Nutty Pumpkin Maple Quinoa Bowls

Warm up this fall with Nutty Pumpkin Maple Quinoa Bowls, the perfect cozy weeknight dinner that captures the essence of the season! This creamy, nutritious dish combines protein-packed quinoa with the rich flavors of pumpkin and maple syrup, creating a delightful harmony of taste and texture. Ready in just 30 minutes, its an easy choice for busy nights. Try it tonight and savor a bowl of autumn comfort! Save this for later so you can enjoy it throughout the season!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup canned pumpkin puree (not pumpkin pie filling)

1/4 cup maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger powder

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans, toasted

1/2 cup dried cranberries or raisins

1/4 cup pumpkin seeds (pepitas)

1 tablespoon coconut oil or butter

Fresh sage or parsley for garnish (optional)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

    Prepare the Pumpkin Mixture: In a separate bowl, mix the pumpkin puree, maple syrup, ground cinnamon, nutmeg, ginger powder, and salt until well combined.

      Combine Ingredients: Once the quinoa is done, stir the pumpkin mixture into the cooked quinoa, mixing thoroughly to ensure an even distribution.

        Toast the Nuts: In a small skillet, melt the coconut oil or butter over medium heat. Add the chopped walnuts or pecans and toast them for about 5 minutes, stirring often until they are golden and fragrant.

          Add Toppings: To the quinoa and pumpkin mixture, fold in the toasted nuts, dried cranberries or raisins, and pumpkin seeds. Stir gently to combine all ingredients.

            Serve: Divide the warm quinoa pumpkin mixture into bowls. Garnish with fresh sage or parsley if desired. Drizzle a little extra maple syrup on top if you like it sweeter.

              Enjoy: This dish can be served warm or at room temperature, making it great for meal prep or a quick, healthy meal.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4