Pumpkin Rosemary & Mushroom Quinoa

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.

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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.

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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!

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*****

Other Recipe Redux chefs:

How are you getting creative with the season’s most popular sidekick?

20 Comments

Filed under Dietitians, dinners, food, recipes

20 Responses to Pumpkin Rosemary & Mushroom Quinoa

  1. Oh wow…that is a recipe after my own heart! Printing it now. Thank you!

  2. Love the recipe! I’m printing it too… It’s definitely on my schedule this week. Yum!!!!

  3. I loooove quinoa. Definitely one of my top favorite grains! haha I need to go get some more pumpkin!

  4. I might skip the pumpkin, but I like the idea of the mushrooms in the quinoa. We made it once, just on its own, and definitely need to figure out how to spice it up.

  5. Pingback: Recipe ReDux- Pumpkin | Swanky Dietitian

  6. Pingback: Recipe ReDux: Pumpkin Pesto Bruschetta | The Spicy RD

  7. Wow lady! Can you say YUM!? Definitely doing this this weekend!!!!!!!!!!!!!!!

  8. Lauren

    This looks yummy!! You are so creative :) I bought that same pumpkin from trader jo’s to make those pumpkin chocolate chip cookies! We have to finish our butter pecan bread from Williams and Sanoma first though….yea you cook a lot healthier than I do…

  9. such a good combo! i have a gf risotto that would work with this. LOVE it. One more weekend till marine corps!!

  10. Quinoa meets pumpkin meets rosemary meets mushrooms? Sounds like the perfect combination! Love it!

  11. Your entire meal looks so delicious! I will definitely be adding some pumpkin to a quinoa dish soon…and perhaps in a batch of chili? I think my favorite way to eat pumpkin is in my oats or straight up pumpkin pie.

  12. I’m am very keen on quinoa, especially as a breakfast cereal, cold with yogurt and fruit…..but love this idea as a side dish. Great to have you on the Redux.

  13. Any type of pumpkin/squash & rosemary combo sounds like a perfect choice to me. Love that you went with quinoa! So glad to have you participating in The ReDux.

  14. I imagine this turning out like a rissoto-ish dish….sort of how rice turns out when you make it in coconut milk! delicious!

  15. Sounds like a wonderful combination. I can almost taste it now.

  16. Your pics look so s festive, really cute. I am dying to nibble on the enchiladas and scones.

    I am digging the butternut squash this season, need to pick up more pumpkin.

  17. Love the comparison to risotto and any rosemary/squash recipe is going to get my attention. Definitely one I’m going to try. So glad to have you on board with Recipe ReDux!

  18. Pingback: Baked Stuffed Pumpkin & Pumpkin Orange Muffins | Nutrition Know How

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