Pumpkin and Carrot Stew

Ingredients

• Carrot1/2 medium (30 g)
• Pumpkin1 cup (160 g)
• Quinoa1/4 cup (50 g)
• Almond Milk1/4 cup (60 ml)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Dice the pumpkin, slice the carrot and chop the onion with the garlic. Set aside.

2. 2

   Step 2

   Heat the oil in a pot and, once heated, add the garlic together with the onion and a pinch of salt.

3. 3

   Step 3

   Stir-fry for 3-5 minutes until the onion is translucent.

4. 4

   Step 4

   Add the pumpkin, carrot and a splash of water. Reduce the heat to minimum, cover and let it cook for 10 minutes.

5. 5

   Step 5

   After 10 minutes, add the quinoa and cover again for 15 minutes until the quinoa is completely cooked.

6. 6

   Step 6

   Stir constantly and add the almond milk. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pumpkin and Carrot Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.