The Pioneer Woman Tasty Kitchen
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Pumpkin Pesto Quinoa

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Level: Easy

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Description

I pulled together some odds and ends and made this for lunch the other day. It turned out surprisingly awesome—good enough that I want to share it.

Ingredients

  • ¼ cups Dry Quinoa
  • ¼ cups Walnut Halves
  • ½ cups Canned Pumpkin
  • ¼ cups Bella Cucina Sweet Pumpkin Pesto
  • 1 dash Dried Sage (or Could Use Fresh)
  • 1 Tablespoon Parmesan (optional)

Preparation

Prepare quinoa as directed by package instructions. While quinoa is cooking, toast the walnut halves until fragrant. Combine pumpkin and pesto in a saucepan and stir over low heat. Continue to heat until warmed throughout. Once quinoa is finished cooking, fluff, then add the pesto mixture. Mix together and sprinkle with walnuts, sage, and parmesan. This makes a great meal or can be served as a side dish. Additional quinoa may be prepared according to your “thickness” preference.

Pumpkin Pesto Quinoa Nutrition (without parmesan):
530 calories, 78 g carbohydrate, 17 g fiber, 23 g fat, 3 g saturated fat, 11 g protein, cholesterol

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