This recipe turned out delicious. I made this a few weeks back when I hosted my annual VSFS viewing party. Yes, I did that, I do that. For all you hipsters out there, VSFS is the Victoria’s Secret Fashion Show. My girlfriends and I get together, drink some wine, nibble on some festive treats and watch Adriana Lima strut her stuff.
But that’s not the point, the point is pumpkin sage quinoa my friends.
This is one of those dishes you’ll have people saying, this is VEGAN!? This is GLUTEN FREE?! The world has gone mad?! Dont panic, I’m just a badass in the kitchen I’ll say. But in all honesty, this recipe is easy peasy!
Give it a try! What’s your favorite fall quinoa recipe? Please share!
Pumpkin Sage Quinoa
Prep time: 20 mins
What You Need:
2 cups water
1 cup quinoa, rinsed and drained
1 diced sweet onion (or white 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 (or feel free to use fresh rosemary!)
1/4 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 cup vegan cheese, shredded (I used Follow Your Heart Jack cheese and shredded myself)
What You Do:
- 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.
- In a medium-sized bowl, combine cooked quinoa with salt, pumpkin, sage, nutritional yeast, rosemary, thyme, and pepper and stir well to combine. Once combined, add in the vegan cheese and mix until creamy. Serve immediately.
Adapted from VegNews.