I seriously hope the government shutdown doesn’t lead to some sort of a national pumpkin shortage. For all we know, pumpkin plant inspectors everywhere have been sitting at home unable to go to work for the past 9 days! Could you imagine? I mean, what would we blog about for the next two months? I don’t know about you but I’m going to grab myself a few extra cans of pumpkin puree for myself this weekend just in case. And by a few I clearly mean like 10.
On a slightly more serious note though, I’m struggling to decide if this delicious pumpkin-herb quinoa is an entree, or a side. I’ve eaten it straight out of the pan–as I do most of the recipes I make for quality assurance purposes–alongside a piece of juicy, grilled chicken, and piled on top of a bowl of baby greens with a few dried cranberries or dinner.
Entree, side–I suppose it doesn’t really matter, does it? It’s sweet and savory, protein-packed and rich in Vitamin A and iron. Serve it up as a side or mix it into a salad and enjoy it any way you like.
Or, do what I did and eat a quarter of the pan while hovering over the stove. It’s really a win-win any way you spoon it.
- 1 cup uncooked quinoa
- 1 cup canned pumpkin
- 1 tablespoon brown sugar
- 2 teaspoons fresh thyme, finely chopped
- sea salt and fresh cracked pepper to taste
- Dried cranberries (optional)
Cook quinoa according to package directions. Stir in pumpkin, brown sugar, thyme and season to taste with salt and pepper. Serve as a side or pile on top of a bowl of baby greens with dried cranberries and make a meal of it.
PS. Try these pumpkin pie bran muffins for dessert