Quinoa with Pumpkin, Capsicum & Figs

serves 4-6 as a side
1 c dry quinoa (this will yield 2-3 c cooked quinoa)
1 red bell capsicum, cored and sliced into bite-size pieces
2 c butternut pumpkin, peeled and cubed 
3/4 c chopped dried figs, stems removed 
olive oil for roasting
vinaigrette of your choice or simply olive oil and balsamic
salt & pepper

Preheat the oven to 425F. Spread the sliced capsicum and cubed pumpkin on a sheet pan. Drizzle generously with olive oil and sprinkle with coarse salt and freshly ground pepper. Roast for about 20 minutes or until the pumpkin is fork-tender. Aim for approx 1-inch, bite size cubes.

Boil 2 c water and add the dry quinoa. Cook for about 20 minutes or until it’s tender and the water has been absorbed. 

Meanwhile, chop the dried figs. 

When the pumpkin and capsicum are done, toss in a bowl with the cooked quinoa and figs. Dress lightly with vinaigrette and season to taste with salt and pepper. Serve warm or at room temperature.

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