If you have been reading my blog for a while, you will know that I love quinoa. Breakfast, lunch, dinner, or snacks– I love it! I also love pumpkin and I decided to combine the two in a yummy fall-inspired dish. I caramelized some onions, candied some pecans, and cooked up some quinoa. Ooh! I also threw in some fresh sage from my garden. My garden is still giving me sweet strawberries, tomatoes, and I see some squash growing, along with all sorts of amazing herbs. I made a quick apple cider vinaigrette to go with it for extra flavaaaaaaa.

Pumpkin Quinoa

  • 1/2 cup uncooked quinoa, rinsed
  • 1 cup water
  • 1/4 cup organic pumpkin puree
  • fresh sage, finely chopped
  • candied pecans
  • caramelized onions
  • apple cider vinaigrette, to taste
  • salt and pepper, to taste

Candied Pecans

  • 1/2 cup pecans, roughly chopped
  • 2 tsp olive oil
  • 1/8 tsp salt
  • 1/4 cup maple syrup

Heat a pan on medium heat and add the pecans, toast for about five minutes (until fragrant), tossing frequently. Add olive oil and salt, stir. Add maple syrup and stir continuously for about 30 seconds as it bubbles. Transfer to a parchment lined baking sheet and let cool.

Caramelized Onions

  • 1/2 sweet onion, sliced
  • olive oil, to coat pan
  • drizzle of red wine vinegar

Coat the bottom of a pan with olive oil, and heat to medium high heat. Add the onions and turn down the heat to low. Stir the onions every few minutes, as they begin to brown and eventually caramelize. This is a slow process….be patient!! At the end, add a tiny splash of red wine vinegar to deglaze the pan as you stir.

Apple Cider Vinaigrette

  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tsp pure maple syrup
  • 2 tsp dijon mustard
  • salt and pepper

Whisk all the ingredients together.