Gluten Free Vegetarian Pumpkin Quinoa Bowl

October 19, 2013

Pumpkin Cranberry Quinoa Bowl - tastes like fall in a bowl!

1/4 Cup Dry Quinoa - 1/2 Cup Water
3/4 Cup Sliced Celery (about 1 stalk)
2 Cups Cubed Pumpkin (1/2 small pumpkin)*
1 Tb Butter
1 Tb Olive Oil
1/4 Cup Dried Cranberries
2 Tb Chopped Pecans
Salt/Pepper to taste
1/3 Cup Plain Greek Yogurt
2 Tb Milk
1/4 Cup Gorgonzola Cheese

Begin cooking quinoa in water according to package directions. Some quinoa requires a rinse before cooking.
See the full directions on my site

Nutritions

Calories
472

Sodium
463mg
19% DV

Fat
28g
43% DV

Protein
14g
28% DV

Carbs
32g
10% DV

Fiber
6g
26% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 11g 59%

Polysaturated Fat 3g 22%

Monosaturated Fat 13g 81%

Cholesterol 42mg 14%

Sodium 463mg 19%

Potassium 953mg 27%

Protein 14g 28%

% DAILY VALUE^*

Total Carbohydrate

Fiber 6g 26%

Sugar 16g 33%

Vitamin A 11325IU 226%

Vitamin B6 0.42000000000000004mg 21%

Vitamin C 15mg 26%

Calcium 308mg 30%

Iron 2mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Boiled Vegetarian Gluten-Free Dinner Fall Pumpkin