Ingredients:
1/2 cup quinoa
6 tbsp Cucina Antica Tuscany Pumpkin Pasta Sauce
2 tbsp canned pumpkin
1 - 2 cups vegetable broth/vegetarian broth
2 tbsp+ 2 tsp butter (we used vegan Earth Balance)
1/3 cup chopped broccoli
2 portobello mushrooms (chopped)
1 tsp powdered garlic
1/4 tsp thyme
1/4 tsp rubbed sage
salt and pepper to taste
1/4 cup pasta*(optional)
parmesan/nutritional yeast (to top)
First, start by lightly browning your quinoa in a large, hot pan just to toast it a little. You will notice that the quinoa might crackle; this is normal for the quinoa. Once it starts looking golden brown or crackling/popping a lot, stir in the pasta sauce and the canned pumpkin. Mix all of the quinoa into the sauce, then add the spices, and let the mixture bubble. Once bubbling, begin to pour in the broth in small increments (~1/4 cup), while letting it boil back down and thicken before adding more broth. Gradually continue these additions until the quinoa appears cooked through.
While waiting for the quinoa to cook, prepare to boil salted water for your pasta. Give your broccoli and mushrooms (chopped into bite size pieces) a quick sauté in a small pan with about 2 tsp of butter and 2 tbsp broth plus a sprinkle of garlic and salt, (let them cook about a minute or two).
Once your water starts to boil, add your pasta to the water and cook until al dente.* When quinoa is near the desired texture, stir in your broccoli, mushrooms, and pasta. Stir in remaining butter and shaved parmesan if desired. (or top with parmesan/nutritional yeast) and enjoy!
* This quinoa "risotto" can either be a side or a main, and we use the pasta or extra veggies to beef it up so it's more of a meal. Another idea would be to use the mixture to stuff a portobello mushroom then top it with parmesan cheese, baking it for a few minutes to lightly brown.
This recipe came about as a quick, "there is nothing left in the fridge," type of meal. The pasta and vegetables are extremely easy to substitute for whatever is on hand! Nevertheless, the quinoa is a great source of protein and a great alternative grain. Additionally, the broccoli provides lots of nutrients and fiber and mushrooms add selenium, as well as potassium. While this recipe is not vegan (the pasta sauce has dairy), the sauce is the only ingredient containing dairy that isn't optional, and I'm sure it could be subbed for a vegan pumpkin sauce!