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  • Pumpkin Quinoa Pilaf

    Pumpkin Quinoa Pilaf

    Serves 24

     

    My Pumpkin Quinoa Pilaf recipe is filled with warm spices and delicious & nutritious pumpkin! Quinoa is the only plant source that I have been able to find that offers a complete protein. Quinoa is not technically a grain, but a seed – it’s a perfect replacement for any rice dish. This pumpkin quinoa pilaf recipe is a low-calorie, low-carb, tasty way to get vegetarian protein that’s low in fat but high in flavor! A half cup portion will give you 3 grams of protein & 2 grams of fiber plus a vitamin A punch, offering you more than 30% of your RDA for this essential vitamin.

     

    What You’ll Need:

    A large heavy bottom pot with cover

    Sharp kitchen knife

    Measuring cups and spoons

    Wooden spoon

    Small bowl

    Whisk

     

    Ingredients:

    2 ½ Cups Organic Quinoa (Red Quinoa preferred)

    4 Medium Celery Stocks, Chopped

    4 Cups Fresh Pumpkin, Cubed

    2 Medium Onions, Minced

    2 Cups Cream Sherry

    4 Cups Vegetable Broth

    1/3 Fresh Chopped Mixed Herbs of Choice (I like Sage, Rosemary and Thyme for this dish)

    2 Tablespoons Grapeseed Oil or Olive Oil
     

    Spices:

    1 Teaspoon Cinnamon

    1 Teaspoon Turmeric

    1 Teaspoon Smoked Paprika

    2 Teaspoons Sea Salt

    1 Teaspoon White Pepper

     

    How To Put  It Together:

    1) In a small bowl whisk together cinnamon, turmeric, smoked paprika, sea salt and white pepper and set aside.
     
    2) Place heavy bottomed pot on medium high heat to preheat the pan.  You will know that your pot is ready when you put your hand about 1-inch above the surface of the pan and you can feel the heat radiating off the surface of the pan.  Now add oil and swirl around pot.
     
    3) Add to the pot your chopped celery and chopped onions.  Sauté vegetables until they are fragrant. Now add quinoa.  Stir the quinoa throughout the vegetables until it is thoroughly mixed. Now add spice mixture stirring so that the spice mixture is thoroughly mixed throughout.
     
    4) Add your liquid, starting with the cream sherry.  Pour the cream sherry into the pot stirring then add your vegetable broth. Give the pot a good stir.
     
    5) Add fresh pumpkin to the pot and stir into the quinoa mixture.  Cover the pot and cook for about 30 minutes stirring occasionally and reduce heat to medium.
     
    6) You will know the quinoa is cooked when all of the liquid has been absorbed and it has a rice-like texture.  Now it’s time to add your fresh chopped herbs.  Turn off the heat and sprinkle herbs over the quinoa, stirring as you go.
     
    7) Serve and enjoy.

     

    Nina’s Tasty Tip:

    1) Quinoa has all the essential amino acids.  It is the only example of this in the plant world.
     
    2) Other great herb mixtures to try this dish are: a combination of dill and mint or for an Italian flair a combination of basil, oregano and thyme.

     

    Nutrition:

    • 108 Calories
    • 3 grams of Protein
    • 17 grams of Total Carbohydrates
    1 gram of Sugar
    • 2 grams of Fiber
    • 1 gram of Total Fat
    0 grams of Saturated Fat
    • 0 grams of Trans Fat
    • 0 mg of Cholesterol
    • 294 mg of Sodium
    • 32% RDA Vitamin A
    23% RDA Manganese
    • 12% RDA Sodium
    10% RDA Folate
    • 10% RDA Magnesium
    • 10% RDA Phosphorus
    • Glycemic load: 8

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