Pumpkin quinoa recipe (allergen-free)

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This is a great way to use up leftover pumpkins from Halloween! It also stores well, so you can make a bunch and use up your entire pumpkin and then eat it all week.

Ingredients:

Quinoa (about 3 cups)

3 Apples

a smallish pumpkin

1/2 cup raisins

optional- 1/2 cup pecans or other nut

I used organic red quinoa from Trader Joe’s and followed the package about how to make it.

For the pumpkin: I cut it in half, scooped everything out, and then cut it into 8 slices like a watermelon. I roasted those until they were soft at 350 degrees, about 45 minutes.

Then I cut the pumpkin in cubes and sauteed it with the quinoa, cubed apples, raisins, and pecans if you want to add them. To make it even better I drizzled olive oil and balsamic vinegar before serving. The vinegar really made it great!

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