Hearty Pumpkin and Mushroom Quinoa

hearty-pumpkin-and-mushroom-quinoa-main

The change in seasons always makes me happy, especially summer to fall. The hot weather slowly recedes bringing in cool nights and crunchy leaves under my feet. Oh, and you can’t forget all the pumpkin recipes! This pumpkin quinoa recipe whispers fall and has so much rich flavor.

I heard someone say that you should look at your life as chapters in a book. It can be sad when one ends, but you can make the next chapter even better.

My summer chapter made me stronger, braver and more vulnerable. I think it’s so important to take chances, get hurt, have some laughs and keep trying.

This fall chapter is going to be amazing because I’m going to make it amazing. We can’t wait around and hope for happiness. We have to create it.

Speaking of creations, this pumpkin quinoa creation is so tasty. It’s great for a dinner with your friends and family. It goes well with roasted chicken or juicy steak.

Is anyone else as happy as me to finally turn the oven on? I’ve been avoiding it because it just gets too hot in my apartment. Now, the nights are cooling down and the breeze is coming in the windows. Perfect weather to turn on the oven that’s been neglected for so long.

OK, let’s get started.

Add olive oil to a pan, and put on medium heat.

Chop up onion and drop in pan.

hearty-pumpkin-and-mushroom-quinoa-01Chop up mushrooms and drop them in the pan. Cook for about 5 minutes, until the onions soften.

hearty-pumpkin-and-mushroom-quinoa-02Add water, salt, pepper, cayenne pepper, and garlic powder.

Don’t forget to add 1/2 cup of pumpkin puree 🙂

hearty-pumpkin-and-mushroom-quinoa-03Stir everything together, and bring to a boil. Cover and reduce the heat. Simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat, keep covered and let it sit for 5 minutes.

Fluff it with a fork.

hearty-pumpkin-and-mushroom-quinoa-04Add spinach, chopped cashews and parmesan cheese. Stir everything together. Sprinkle a little parmesan on top for good measure.

hearty-pumpkin-and-mushroom-quinoa-05Yum. The perfect bite…a little bit of everything 🙂

hearty-pumpkin-and-mushroom-quinoa-06

 


HEARTY PUMPKIN AND MUSHROOM QUINOA

Time: 40 minutes
Servings: 4

Ingredients

  • 1/2 Cup Pumpkin Puree
  • 4 oz. Mushrooms
  • 6 Handfuls Baby Spinach
  • 1 Cup Quinoa
  • 2 Cups Water
  • 1/4 Red Onion
  • Salt to Taste
  • Pepper to Taste
  • 1/8 tsp. Cayenne Pepper
  • 1/4 tsp. Garlic Powder
  • 2 tbsp. Olive Oil
  • 1/4 Cup Chopped Cashews

Instructions

  1. Add 2 tbsp. of olive oil to a pan, and put on medium heat.
  2. Chop up 1/4 red onion and 4 oz. mushrooms, and drop them in the pan. Cook for about 5 minutes, until the onions soften.
  3. Add 2 cups of water, salt, pepper, 1/8 tsp. cayenne pepper, and 1/4 tsp. garlic powder.
  4. Add 1/2 cup pumpkin puree.
  5. Stir everything together, and bring to a boil.
  6. Cover and reduce the heat. Simmer for about 15 minutes or until all the liquid is absorbed.
  7. Remove from heat, keep covered and let it sit for 5 minutes.
  8. Add 6 handfuls of baby spinach, 1/4 cup chopped cashews and 2 tbsp. parmesan cheese.
  9. Stir everything together.
  10. Sprinkle a little parmesan on top for good measure.

Do you want a little sweetness? Sprinkle in cranberries.

Do you want it creamier? Add Greek yogurt or some goat cheese.


Here are other tasty sides:

A fall favorite, roasted asparagus vegetable medley.

roasted-asparagus-vegetable-medley-05For a fresh and healthy side, try this Greek cucumber salad.

greek-cucumber-salad-04

2 thoughts on “Hearty Pumpkin and Mushroom Quinoa”

Leave a Reply

Your email address will not be published. Required fields are marked *