I always prepare a few dishes for Thanksgiving dinner. I have a few favorites that I make year after year, and then take the opportunity to try out a new recipe. I found a recipe for creamy pumpkin pasta this week, and decided to replace the pasta for quinoa and to give it a practice go before I prepare it for Thanksgiving. It turned out so great that I had to share! It’s a more festive substitute for mac & cheese at your Thanksgiving dinner, or just enjoy any time during the holiday season. Enjoy!
2 cups of quinoa
2 garlic cloves
2 Tbsp olive oil
1 cup of canned pure pumpkin
5 cups vegetable broth
1/2 cup heavy cream
1/2 cup milk
2 green onions, chopped
1 tsp salt
1/2 tsp nutmeg
1 cup parmigiano reggiano
1 tsp pepper flakes, optional.
1. Combine the 2 cups of quinoa and 4 cups of vegetable broth in a saucepan.
2. Place the saucepan on the stove and turn it on to medium heat.
3. Once the water starts boiling, reduce the temperature to low until all the broth absorbs. Set the quinoa aside.
4. In a large skillet, heat the olive oil on medium heat.
5. Add the garlic cloves and cook for about 30 seconds.
6. Add the pumpkin puree, vegetable broth and mix throughly.
7. Add heavy cream, milk, green onions, nutmeg, and salt and cook over medium heat stirring occasionally for about 5 minutes.
8. Add the cheese and crushed pepper and stir until the mixture is even.
9. Turn off the heat and add the quinoa. Mix until the sauce is evenly incorporated on the quinoa.
10. Transfer the creamy pumpkin quinoa to a serving bowl. Add some extra cheese and serve.