File under, "I love quinoa!"
This is so simple I hate to call it a recipe, but so yummy I wanted to share it! It really came out of some of the leftover stuffed pumpkin from Thanksgiving and my need for a quick-to-make lunch to take with me to yoga teacher training.
1 cup qunioa
2 cups broth
1/2 teaspoon lemon pepper
1 cup cooked, diced pumpkin (or other winter squash)
Bring broth to boil and add quinoa and lemon pepper. Reduce heat and simmer until liquid is mostly absorbed, about 20 minutes. Add pumpkin, mix well into quinoa and continue to simmer until any remaining liquid is absorbed.
Serve immediately as a hot, nutritious side dish or chill then mix with chopped veggies, legumes and dressing for a protein-rich salad.