Pumpkin Quinoa

Quinoa is a fantastic canvas for almost everything in your spice cabinet and produce haul. I have a lot of fun throwing in a variety of ingredients on
a whim and tonight was no different.

I’ve had this can of Trader Joe’s organic pumpkin taking up precious cabinet space for months and I finally was inspired to use it. Definitely a unique taste I gladly welcomed! I also added turmeric since I haven’t been feeling 100% this week so thought its anti-inflammatory properties would help. And finally, I topped it with lemon zest since that’s somehow become my secret weapon ingredient this past week! I served this as a side to grilled chicken and baby spinach, but am probably more excited about how delicious it will be cold for lunch tomorrow!


Prep Time: 25 minutes |Total Time: 30 minutes |Servings: 4-6


  • 1 package, red quinoa
  • 6-8 oz can, organic pumpkin
  • 1-2 bell pepper, sliced or diced
  • 2 cloves garlic, minced
  • 2 T turmeric
  • Salt & pepper, to taste
  • Coconut oil
  • 1 T lemon zest


  1. Cook quinoa according to package instructions.
  2. Coat large skillet with about 1T of coconut oil on medium heat.
  3. Add bell peppers and garlic.
  4. Once peppers are soft, add pumpkin, turmeric, salt, pepper, and fully cooked quinoa.
  5. Mix well. Top with lemon zest.
  6. Enjoy!

Tip: If saving leftovers, add 2 T apple cider vinegar before stashing it in the fridge. Helps bring out the flavors when eating it cold!


Meridith Oram
Meridith Oram is an ACE-Certified Health Coach at Below the Fork where she encourages women to love themselves towards healthy. She is married with two boys, and lives outside of Philadelphia. She earned a B.A. in Communications from Villanova University. Meridith writes about FASTer Way to Fat Loss, fitness, nutrition, Celiac Disease, and easy (but delicious!) gluten-free recipes at belowthefork.com. Follow her @belowthefork on all social channels.

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