What to do when your fridge is a little bare, you've got more pureed pumpkin in your freezer than you know what to do with, you're on a Daniel-approved diet, and Lord knows anything with flour is not an option because you ate entirely too much bread yesterday:
-1 small onion chopped
-3 cloves garlic, minced
-olive oil
-2 cups pureed pumpkin
- 1 cup quinoa, cooked in 2 cups of water
-1 cup-ish of frozen peas
-1/2 cup-ish finely chopped walnuts
-sea salt
-pepper
Saute the garlic and onion in olive oil. Add the pureed pumpkin to the skillet with a little water to thin it out and stir thoroughly. Stir in peas, salt and pepper. Let it simmer for a little while until the flavors meld and you can begin to smell the garlic wafting through the kitchen. Add cooked quinoa and chopped walnuts. Taste-test and add more sea salt if needed.
Delicious. Kind of like that perfectly good-for-you well-balanced meal that happens to be soft, warm, savory, and comforting all at the same time.
Not always does my scrounging of the cupboards and combining in a pot turn out so well. But I would totally make this again :)
One last word about pumpkin puree:
It's perfect in smoothies. Weird, I know. But I add a half a cup of pumpkin puree with a banana, a handful of frozen strawberries, and a little orange juice - mix it all up in a blender, and voila! You have a delicious smoothie with a serving of vegetable that no one could ever detect. Plus, the pureed pumpkin adds to the smoothness of the smooth-ie. Positively brilliant, I know ;)
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