Pumpkin Pesto Quinoa
- 1/4 cups Dry Quinoa
- 1/4 cups Walnut Halves
- 1/2 cups Canned Pumpkin
- 1/4 cups Bella Cucina Sweet Pumpkin Pesto
- 1 dash Dried Sage (or Could Use Fresh)
- 1 Tablespoon Parmesan (optional)
- 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
quinoa, walnut halves, pumpkin, bella cucina sweet pumpkin pesto, could, parmesan
Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/pumpkin-pesto-quinoa/ (may not work)