Jamaican Seasoned Quinoa

Ingredients

1 cup quinoa

2 cups peeled dices pumpkin

2 1/4 cups coconut milk

1 stalk of scallion

1 small stem of thyme

1 whole scotch bonnet pepper

1 clove garlic, peels and crushed

salt to taste

DirectionsIII

1. In a small pot, add coconut milk to a pot with pumpkin and all ingredients except the quinoa.

Bring the pot to a boil, uncovered; let the pumpkin cook for 5 minutes on medium heat.

2. Bring the pot to a boil, uncovered; let the pumpkin cook for 5 minutes on medium heat.

3. Rinse quinoa under cold tap water ; add to the pot and stir for 2 minutes. Allow the quinoa to boil for another minute then cover the pot and reduce to low heat to allow it to simmer.

Cook the quinoa until all the liquid has evaporated. Turn off the heat and let it sit for at least 10 mins to fluff up. Serve

4. Cook the quinoa until all the liquid has evaporated. Turn off the heat and let it sit for at least 5 mins to fluff up. Serve hot.

Keep watch on the coconut milk to ensure that it doesn't boil over on your stove. especially when boiling it on high heat. stir often to prevent boil over spills.