Fill Your Plate - Organic Loacal Arizona Agriculture

Featured Recipe

Roasted Pumpkin and Quinoa Salad
Preheat oven to 400F. Start by preparing the marinade. Put the ginger, garlic, small red chilies, veggie stock and water into a NutriBullet or high-speed blender. Blend until smooth. Cut pumpkin into bite size pieces, add to a mixing bowl with marinade and toss to coat. Place coated pumpkin on a cookie sheet lined with baking paper and bake until a fork inserts easily, approximately 10-15 minutes. Once cooked, remove and set aside to cool. To make the dressing, add the balsamic vinegar, olive oil, dijon mustard, and agave nectar or honey to a small bowl and whisk until emulsified, set aside. Add cooked pumpkin, chickpeas, quinoa, torn spinach and red onion a bowl, then toss with dressing.