Monday, December 2, 2013

Autumn Quinoa

This is one of my favorite fall quinoa dishes.  It's simple.  It's slightly sweet.  It's perfect paired with the cauliflower soup I posted a few weeks ago.  It makes a bit, so you can either serve it to a ton of people as a side dish, in a bowl as a main dish, or, you can bake some acorn squash and stuff this inside!  (And I've done it and love it that way!)  There's just something killer about the combination of pumpkin, orange, and cinnamon that I love.

This does not take very long to make.  For me, it's trickier than most of my quinoa dishes because I don't use the rice cooker for it and actually have to pull a pot out to cook it on the stove top, but as long as you stir it occasionally, it will come out perfectly.  Creamy and full of flavor!

Autumn Quinoa
serves 6 main

  • 1 cup diced red onion
  • 1 cup pure pumpkin pure (canned)
  • 1 1/2 cup orange juice
  • 2 cups broth/water
  • 1 1/2 tsp cinnamon
  • 1 tsp powdered ginger
  • 1/2 tsp nutmeg
  • 1 1/2 cup dry quinoa, rinsed well
  • 1 cup craisins or raisins
--  Saute onion until soft and translucent
-- Add liquid and pumpkin and stir until combined
-- Add spices and quinoa.  Bring to a boil, reduce heat, cover and simmer 20-30 minutes until quinoa is done and liquid is absorbed. (Stir occasionally!!)
-- Stir in raisins and season with s&p to taste

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