Saturday, January 22, 2011

Quinoa with Pumpkin & Peas

This would work well with any winter squash. In fact, I suggest it, because it is really hard to cube pumpkin. It is relatively simple, and easy to make your own. Add garlic or feta cheese for more flavor, or sprinkle with sunflower or pumpkin seeds. Very aromatic when cooking.

1 cup quinoa                                              
1 table spoon olive oil

1 small sugar pumpkin, cubed (no skin)
1 medium onion, chopped

1 cup frozen peas

Cook the quinoa in 2 cups of water with a dash of salt. Cooking quinoa is just like cooking rice. Meanwhile cube the squash/pumpkin. Saute the pumpkin and onion with the herbs (to taste) and salt and pepper. Add a little water and cover to steam the pumpkin, maybe an 1/8 of a cup at a time, just so pumpkin cooks quickly without burning to pan. When quinoa is done, fluff it and add about a tablespoon of olive oil. When the pumpkin is cooked through, turn stove off and add peas. Cover and let sit about 5-10 minutes. Add about 3/4 of the quinoa to the squash mix, more if you want and toss together.

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