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.
Quinoa (about 3 cups)
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!Like