Quinoa

• 1 cup quinoa (you can soak it overnight to make it softer and easier to digest)
• 2 cups water /or broth

In a medium sauce pot bring quinoa and water to boil. Once boiling, lower heat and simmer for 20 min. Until most of the liquid is absorbed. Set aside

Pumpkin

• Pumpkin (500 grs)
• Coconut oil
• Honey
• Salt

Preheat oven to 220ºC / 428ºF

Wash and slice pumpkin into big slices (4 approximately). In a baking sheet, lineup the pumpkin slices and drizzle with honey and coconut on both sides. Sprinkle some salt on top and bake for 20 min, turning half way. 

Stir fry medley

You can add whatever vegetables you want. This is what I found in hand:

• Minced garlic
• Coconut oil
• Cauliflower
• Red pepper
• Enoki mushroom
• Frozen edamame beans
• Black bean
• Leftover roasted chicken
• Soy sauce
• 1 Tbsp sugar

In a frying pan heat the coconut oil. Turn heat to medium and add in the minced garlic until brown. Cook the rest of the vegetables for approximately 2-3 minutes, stirring occasionally. Add in the quinoa and stir. Add soy sauce and sugar. 

Serve with roasted pumpkin on top.