Mediterranean Baked Quinoa and Roasted Pumpkin Casserole

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a baking dish, combine the pumpkin, red bell pepper, zucchini, red onion, garlic, olive oil, oregano, thyme, salt, and pepper. Toss to coat evenly.

3. 3

   Spread the vegetable mixture in a single layer and roast in the preheated oven for 20-25 minutes until the pumpkin is tender.

4. 4

   While the vegetables roast, cook the quinoa. In a saucepan, bring the vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes.

5. 5

   Once the quinoa and vegetables are cooked, combine them in the baking dish. Stir well to combine.

6. 6

   Return to the oven for an additional 10 minutes. Garnish with fresh parsley if desired, and serve warm.

7. 7

   Preheat your oven to 375°F (190°C).

8. 8

   In a bowl, combine the grated ginger, garlic, soy sauce, honey, olive oil, salt, and pepper. Add the pork pieces and marinate for at least 15 minutes.

9. 9

   In a baking dish, arrange the sliced pumpkin in a single layer and season with salt and pepper.

10. 10

    Place the marinated pork on top of the pumpkin.

11. 11

    Cover with aluminum foil and bake for 25-30 minutes until the pork is cooked through and the pumpkin is tender.

12. 12

    Optional: Remove the foil and broil for an additional 5 minutes for a slight caramelization.

13. 13

    Garnish with sesame seeds and chopped green onions before serving.

14. 14

    Heat sesame oil in a wok or large skillet over medium-high heat.

15. 15

    Add the pork strips and cook until browned. Remove and set aside.

16. 16

    In the same pan, add the ginger, garlic, and pumpkin. Stir-fry for about 5 minutes until the pumpkin is slightly tender.

17. 17

    Return the pork to the pan, add soy sauce, and stir well to combine. Cook for an additional 2-3 minutes.

18. 18

    Garnish with green onions before serving.