I am so excited to have Katie here with us today to share an amazing Pumpkin Quinoa recipe with us just in time for fall!
Hello, Cooking Quinoa readers! Delighted to meet you!
I’m Katie, the host of a vegan health food blog called, Produce On Parade. I was born and raised in Alaska, a mammographer by day, I currently live in Wasilla, Alaska with my husband and our furry dog-child. We went vegan about half a year ago. Eeek! Scary, I know. But it doesn’t have to be, and that is the premise of our blog. That and our Alaskan adventures of course. Please, we’d love for you to head on over to produceonparade.com and join us!
So what’s Fall without pumpkin? I don’t know the answer, but I do know it’s that special time of year when the food blogosphere erupts with all things pumpkin. It’s a Pumpkin Palooza! You can bet I won’t be missing out on that. No Sir!
Around Fall, caramel makes more of an appearance as well. It’s a shame it doesn’t have a bigger presence year round. I love caramel. Who’s going around not liking caramel? No one. That’s why everyone is going to love this dish. Crispy roasted sage + sweet maple syrup + creamy pumpkin = the most wonderful and fragrant taste of toasted caramel. Yes, it’s true. That’s exactly what this
dessert dinner tasted like. Caramel. This quinoa dish goes down as one of the best I’ve ever had. You’ll love that there’s no pasta too! Just seeds. Yep, quinoa and millet are both seeds! Much more nutritious than pasta.
Sage Maple Chickpeas with Creamy Pumpkin Quinoa & Millet is your go to dinner to kick off that pre-Winter, snuggly hug from nature…better known as Fall. This dish is great alone, or pair it with a green, leafy salad. Who needs meat and dairy when you can have this instead?
So make this pumpkin quinoa, start up a crackling fire, and gather around good company because it’s that time of year. Afterward, curl up with a steamy cup of Chai tea and a good book for the perfect Fall evening.
- 15 oz can chickpeas, drained and rinsed
- 1 Tbsp. olive oil
- 16 fresh sage leaves, finely chopped
- 1 Tbsp. fresh oregano, finely chopped (or 1 tsp. dried)
- 1 Tbsp. fresh rosemary, finely chopped (or 1 tsp. dried)
- 1 tsp. kosher salt
- 1 Tbsp. maple syrup
- 1/2 cup dry millet
- 1/2 cup water
- 1/2 cup dry quinoa, rinsed
- 1 cup water
- 15 oz canned pumpkin
- 2 Tbsp. maple syrup
- 2 Tbsp. full-fat coconut milk (or soymilk)
- 1 tsp. lite salt (or additional salt), to taste
- pepitas (shelled pumpkin seeds), for garnish
- Preheat oven to 350 F.
- In a medium bowl, mix the chickpeas, oil, herbs, salt and maple syrup.
- When the oven reaches temperature, scatter across a rimmed baking sheet and bake for 20 minutes at 350 F, stirring at 10 minutes.
- Remove when 20 minutes is up and set aside.
- Meanwhile, bring the millet and 1/2 cup water to boil in a medium saucepan over high heat. Once boiling, reduce to a simmer and cook for about 5 minutes. Now add in the pumpkin and continue to cook on low for about 10 minutes, then remove from heat. The millet will still be slightly crunchy.
- While the millet cooks, in another small saucepan bring the quinoa and 1 cup of water to boil over high heat. Once boiling, cover, reduce to a simmer and cook for about 15 minutes. When the time is up, the water should all be gone. Fluff with a fork at set aside. The quinoa should be soft and fluffy.
- Add the cooked quinoa, maple syrup, coconut milk and additional salt to the millet and pumpkin mixture and stir well to combine.
- Serve warm with the roasted chickpeas (make sure to get all the crispy sage leaves too!) over the millet, quinoa, and pumpkin mixture. Garnish with additional fresh herbs and pepitas.
- Now go celebrate Fall in all it's spiced, chilly splendor!