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Pumpkin Quinoa Bowls with Black Beans and Chorizo


Main dishes


Recipe from Susan Nye




Bowls, the latest version of a one-dish wonder, combines grains with vegetables, sauces and more.

Number of Servings

Serves 4-6


1 c. quinoa
Olive oil
1-1½ lbs. chorizo, cut into bite-sized pieces*
½-1 onion, chopped
1 tsp. ground cumin
1 tsp. dried Italian herbs
½ tsp. ground chipotle pepper
Salt and freshly ground pepper to taste
2 cloves garlic, minced
15 oz. black beans, drained and rinsed
1 c. pumpkin purée, homemade or canned
About 2 c. chicken broth or water
Garnish – optional: sour cream, grated cheddar cheese, toasted pumpkin seeds 

Preparation - Directions

Put quinoa in a fine mesh sieve; rinse well under cold water.

Lightly coat heavy saucepan with olive oil and heat over medium. Add chorizo and cook until lightly browned. Use slotted spoon to remove from the pan and reserve.

Add onion to the saucepan, sprinkle with spices and herbs, season with salt and pepper and sauté until onion is translucent. Add garlic and sauté 2-3 minutes more.

Stir quinoa and black beans into the vegetables; add pumpkin and 2 cups chicken broth and bring to a boil. Reduce heat to low, cover and cook, adding more chicken broth if necessary, until quinoa is tender, about 20 minutes. Add chorizo to the pan, cover and cook for a few more minutes to reheat sausage.

Spoon quinoa, beans and sausage into bowls, and, if desired, top with sour cream, grated cheddar and/or pumpkin seeds.

* You can skip the sausage, substitute chicken broth with vegetable broth and add a few more beans for a delicious Meatless Monday dinner.

Homemade Pumpkin or Squash Purée 

Makes about 3 cups

2 lbs. or more sugar pumpkin(s) or butternut squash

Preheat oven to 350 degrees.

Cut pumpkins or squashes in half and scrape out seeds. Cut pieces in large chunks and place them skin-side down on baking sheet.

Roast at 350 degrees until tender, about 45 minutes. Cool slightly. When cool enough to handle, scoop out flesh and put it in the bowl of a food processor. Process until smooth.

Put purée in a sieve lined with coffee filters or cheesecloth and drain for several hours or overnight.

Straining the purée is an absolute must if you plan to use it for pies, cakes and other baked goods. If you are throwing it into a savory sauce, chili, quinoa or risotto, you can skip this step. However, you may need to reduce some of the other liquids in the recipe.
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