Quinoa is like my “go to” healthy side dish. I can’t feel guilty eating fiber full and protein rich quinoa over a bowl of its starchy cousin rice.
So in my festive fall mood I’ve been in so much lately, I added vitamin A rich pumpkin to the fluffy wonder grain. I used it as a soft bed for my Herb and Cheese Stuffed Pork Chops.
This is all you need.
1 cup dry quinoa
1 1/2 cups water
1 tsp chicken bouillon
1/4 cup pumpkin purée
1 Tb chopped fresh sage
I prepared the quinoa by boiling it in a covered saucepan with water and bouillon, on medium low heat for 30 minutes
After letting it rest 5 min, I stirred in the pumpkin and chopped fresh sage.
I served a small 1/3 cup portion under my pork chops. And to boot, this recipe is perfect for my autistic son or anyone with food allergies, full of protein and vitamins and GFCF.
Serves 6. Even better topped with 1 Tb pepitas.
Pumpkin Sage Quinoa
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Number of servings: 6
Per Serving 193 calories
Fat 9 g
Carbs 22 g
Protein 9 g
Weight Watchers PointsPlus®: 5
*Nutritional value may vary depending upon which ingredients are used.
*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.
- 1 cup dry quinoa
- 1 1/2 cups water
- 1 tsp chicken bouillon
- 1/4 cup pumpkin purée
- 1 Tb chopped fresh sage
- 6 Tb raw pepitas (optional)
- Prepare the quinoa by boiling it in a covered saucepan with water and bouillon, on medium low heat for 30 minutes.
- After letting it rest 5 min, stir in the pumpkin and chopped fresh sage.
- Garnish with raw pepitas if desired.