Pumpkin Chickpea Quinoa with Haricot Vert and Almonds

13 Apr


Oh hey, remember like half a year ago when I made my own pumpkin puree? And then I made mac n’ cheese with it? Yep. Me too.

Well I froze a few large yogurt containers-worth of puree. I let one thaw out in the fridge over night yesterday. And today I added a bunch to some quinoa, along with some sauteed onions and haricot vert, chickpeas, and slivered almonds (I also added about a tablespoon of nutritional yeast for some hidden protein).

Yum.

(I’m sort of sick of quinoa, though)

I promise that I will bake you something soon.

I promise that in addition to a tray of garlic-y rosemary roasted potatoes and cauliflower I will soon give you fresh-baked cookies.


I promise that I’ll stop posting about quinoa and find another grain to fall in love with (I have my eye on farro…).

Spare me, for now.


Pumpkin Chickpea Quinoa with Haricot Vert and Almonds

Serves 6

1 cup dry quinoa
2 cups water
1 small onion, sliced thin
large handful of haricot vert (green beans), cut into bite-size pieces
1 cup of pumpkin puree (or squash)
1 tablespoon nutritional yeast
1 teaspoon cumin
salt, pepper
1 can garbanzo beans
1/4 cup almonds, toasted and chopped
1/4 cup golden raisins
grated cheese (Pecornio or Parmesan)

1. Prepare the quinoa. Add 1 cup of dry quinoa and 2 cups water to a saucepan. Boil. Turn heat to low, simmer, cover, and leave it for about 15 minutes until done.

2. Saute the onion in olive oil until transluscent. Add the green beans and cook for about 4 more minutes. Add the pumpkin, nutritional yeast, cumin, salt, pepper. Add the cooked quinoa, garbanzo beans, almonds, and raisins. Grate cheese over the top.

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7 Responses to “Pumpkin Chickpea Quinoa with Haricot Vert and Almonds”

  1. Manu April 13, 2011 at 12:40 pm #

    >Delicious dish! So many flavours! I'll have to try it!

  2. Stephanie Lang April 13, 2011 at 6:06 pm #

    >Oh yes, I went sort of wild with this one…a little of this and a little of that 😉

  3. Home & Family April 15, 2011 at 6:03 pm #

    >Hi Stephanie!! I couldn't find an actual e-mail address to use, so I'm leaving a site comment instead. I hope that's okay….will it help if I tell you you're AWEsOME!!!!Anywhoodle,My name is Drew and I’m from the Home and Family blogging network.I came across your blog and think you are a perfect fit for our recently launched blogging network! Our community of bloggers is a fantastic place to discover new blogs, share your own, and get a chance to interact with our top brands’ editorial, social and magazine teams.Feel free to take a poke around our site: http://www.homeandfamilynetwork.com and let me know what you think!!I should also note that you DON’T have to create brand new stuff to contribute to our site. Simply sharing what you’re already writing is PERFECT!Let me know if you have any questions, and in the meantime, we hope to see you around!Drew

  4. Stephanie April 15, 2011 at 9:36 pm #

    >Oh Drew this sounds wonderful! I have been browsing your website all morning. Please email me: stephanielang155@gmail.com. I would love to be a part of this network. Stephanie

Trackbacks/Pingbacks

  1. Sweet and Savory Quinoa Salad « Figsinmybelly - June 2, 2011

    […] Pumpkin Chickpea Quinoa with Haricot Vert and Almonds […]

  2. (Rustic) Kabocha Squash Pie « Figsinmybelly - November 28, 2011

    […] For this particular pie, you can just let your squash cool, peel the insides away from the outer flesh, and mash roughly with a fork. Note that your squash does not have to be completely smooth because it will get blended with the rest of the ingredients later. Set aside 1 1/2 cups of puree for the recipe and leave the rest to use for pumpkin soup, pumpkin mac n’ cheese, pumpkin quinoa…! […]

  3. Espinacas con Garbanzos [Spinach and Chickpeas] | Figsinmybelly - November 18, 2014

    […] Pumpkin Chickpea Quinoa with Haricot Vert and Almonds […]

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