Pumpkin Pasta


This is a yummy pasta dish using the last of the season’s best: PUMPKIN!  And it is so easy.  This could also be a wonderful side dish on your Thanksgiving table.  Make the sauce and pour it over orzo for a rice like side dish.  Or serve it over mini shells and let the sauce get stuck inside.  This dish is kid approved with two thumbs up!  Enjoy!

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Waldorf Quinoa Salad



I have a very good friend who is gluten free.  And his very wonderful wife (an even better friend!) is not.  But she works so hard to make sure that she finds recipes for him that are yummy for the whole family.  When we get together, I try to do the same.  And we get together often.  (Thank goodness wine is gluten free!)  The last time we were together for a meal I made this.  It is Waldorf Quinoa Salad.  Quinoa, also known as the “super grain”, is naturally gluten free and packs a protein punch as well.  This could work great for a Meatless Monday dinner!

I started with 1/2 C. red quinoa and 1/2 C. white quinoa.


I always cook my quinoa in chicken stock.  It gives it more flavor without having to salt it too much.  Always cook quinoa with a 2:1 ratio, liquid to grain.  Cook until all liquid is absorbed.


As the quinoa cooked I prepared the other ingredients.  1/2 C. chopped walnuts, 1/4 C. green onions (light green parts only), and 1 C. red grapes, halved.  I zested and cut one lemon.


For the dressing you need a 1/4 C. of honey, 1 tsp. of lemon zest, and juice of one lemon.


Once the quinoa is cooked, I added 1 Tbsp. of olive oil to keep it from clumping.  Then I let it cool.  Once it is all cooled I just mixed everything together and sprinkled the top with a little parsley.  This salad can be served at room temperature or cold.


Waldorf Quinoa Salad

1/2 C. red quinoa

1/2 C. white quinoa

2 C. chicken stock

1/2 C. chopped walnuts

1/4 C. chopped green onions, light green parts only

1 C. red grapes, halved

1 Tbsp. olive oil

1/4 C. honey

1 tsp. lemon zest

juice of 1 lemon

parsley (optional)

Combine quinoa and chicken stock in a pot with a lid.  Bring to a boil.  Reduce heat to low and cover.  Cook until all liquid is absorbed. 

Remove quinoa from heat and mix in the olive oil to prevent sticking.  Allow to cool.

Mix together the honey, lemon juice and zest.  Whisk until thoroughly mixed.

Once cooled, mix grapes, walnuts and green onion together with the quinoa.   Drizzle with honey/lemon mixture and toss.  Garnish with parsley.