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Creamy Pumpkin Quinoa |
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The traditional flavors of pumpkin and sage combined with wholesome quinoa ensure that this dish from VegNews contributor Andrea Bloomfield will become a new seasonal favorite. Rosemary, thyme, and sweet onion add an aromatic touch, making it the perfect recipe for a chilly winter evening. Preparation is a breeze, and it's a great way to make use of any extra pumpkin left over from your Thanksgiving feast. For more great ideas for your holiday table, try our other Easy Vegan Sides Your Family Will Love, and for even more ideas, visit VegNews.com. |
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Serves 6 |
What You Need:
2 cups water
1 cup quinoa, rinsed and drained
1/2 cup diced sweet onion
1/2 teaspoon salt
1-1/4 cups pumpkin purée
2 tablespoon minced fresh sage
3 tablespoons nutritional yeast
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
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What You Do:
1. In a medium pot over high heat, bring water to a boil. Add quinoa and sweet onion, cover, and reduce heat to medium-low. Simmer for 15 minutes until water is absorbed.
2. In a medium-sized bowl, combine cooked quinoa with salt, pumpkin, sage, nutritional yeast, rosemary, thyme, and pepper and stir well to combine. Serve immediately.
Photo: Andrea Bloomfield
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