Quick Fall Quinoa-Pumpkin Sage Quinoa

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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.

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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.
Yum!
Serves 6. Even better topped with 1 Tb pepitas.
Enjoy.

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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

6

Pumpkin Sage Quinoa

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.

Ingredients

  • 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)

Instructions

  1. Prepare the quinoa by boiling it in a covered saucepan with water and bouillon, on medium low heat for 30 minutes.
  2. After letting it rest 5 min, stir in the pumpkin and chopped fresh sage.
  3. Garnish with raw pepitas if desired.

Notes

If omitting raw pepitas, WW PP changes to 4 Total PP.

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