I’m finally participating in my first Recipe Redux. October’s theme, “Fresh from the Pumpkin Patch” put halt to the hiatus of said vegetable in our kitchen. We finally grabbed it at Trader Joe’s, and I’ve let it sit for almost two weeks.
Creativity doesn’t juice itself overnight! Well, not here anyway.
With this week’s menu set, groceries purchased and plan made, there was one recipe that might just work. It’d be an entirely new way of enjoying pumpkin for us – D typically prefers the muffins, and the muffins only.
No orange muffins for dinner! Last night, we had orange quinoa, instead.
Pumpkin Rosemary & Mushroom Quinoa
Makes: 4-5 servings Prep time: 5 minutes Total cook time: 20 minutes
1 cup quinoa (uncooked)
2 cups vegetable broth (Low Sodium; or water)
3/4 cup cooked pumpkin (I used canned, but you could make your own)
1.5 cup sliced mushrooms
1 Tbsp olive oil
1 sprig fresh Rosemary (or 1 Tbsp dry), tear leaves off of the stem
Nutmeg, to taste
Add quinoa & broth to a medium sauce pan, bring to a boil. Stir, cover and reduce heat; let simmer for 12-15 minutes.
Heat olive oil over medium, add mushrooms and sauté until softened.
Remove cooked quinoa from heat; add pumpkin, rosemary leaves, sautéed mushrooms, nutmeg & a dash of salt (optional). Mix together.
A mini-pumpkin photo-shoot companion isn’t required, but helps. This thing is a adorable! My kitchen’s personal reminder that it’s Fall.
This pumpkin quinoa made it alongside our freshly baked Tilapia and steamed Kale.
D was a little skeptical of all these sweet & savory flavors mixed together, but it works! The texture was similar to a risotto, but the dish is packed with beta carotene instead of wine & cheese. It was a refreshing way to get an extra serving of vegetable along with our high-protein grain & lean protein side (fish).
Delicious dinner, check!
Other Recipe Redux chefs:
How are you getting creative with the season’s most popular sidekick?