I had some pumpkin left over from another recipe and I wanted to come up with something fun but I didn’t have a lot of time for dinner. When time is tight, I turn to quinoa, it’s a quick meal that I can through all the ingredients into a pan, mix and serve.
A few years back I had pumpkin ravioli that was served in a butter sage sauce with chard on the side. Since then that flavor combination has been a favorite but I don’t always have the time to make ravioli. This recipe brought me back to that ravioli but I didn’t have the guilt afterwards since it wasn’t doused in delicious butter sauce!
Savory Pumpkin Quinoa
3/4 c quinoa
1 1/2 c vegetable stock
1/2 onion, diced
2 garlic cloves, minced
1 lb mushrooms, sliced
1 T white wine
5 stems rainbow chard, julienned and with stems diced (use spinach if you don’t have chard)
3/4 c pumpkin puree
2 T sage … use 1 T if using dried
1 t salt
3/4 t pepper
3 oz aged white cheddar or asiago
1/2 c pinenuts
Garnish of shredded parmesan cheese
Cook quinoa in vegetable stock.
Sauté onions and garlic in a little olive oil. Add mushrooms and cook until there is no more liquid in the pan. Deglaze the pan with the white wine. Add in rainbow chard and cook for 2-3 mintutes or until nicely wilted. Add in remaining ingredients as well as the cooked quinoa.
Serve when still hot and garnish with shredded parmesan.