Pumpkin Feta Stir-Fry on a Bed of Quinoa

Prepare the quinoa according to the package instructions using vegetable broth instead of water.

• ½ cup Quinoa
• 1 cup Vegetable broth

Dice the pumpkin into approx. ½ in cubes. Wash the spinach and spin dry. Chop the onion coarsely. Put the spinach in a bowl.

• 5.3 oz Pumpkin (w/o seeds)
• 1.8 oz Spinach
• ½ Onion, yellow (~ 1.4 oz)

Heat the olive oil in a non-stick frying pan over medium heat. Fry the onion and pumpkin for approx. 3-4 minutes. Deglaze with wine and water.

• 2 tsp Olive oil
• 2 ⁠½ Tbsp White wine
• ½ cup Water

Season with salt, pepper, basil, and nutmeg and let simmer for approx. 10-15 minutes.

• Salt
• Black pepper
• ¼ tsp Nutmeg, ground

Add the spinach and feta, mix them until the spinach starts to wilt. Serve with the quinoa.

• 3.5 oz Feta, vegan

Enjoy your meal!