triple grain, pumpkin, black bean & spinach salad

last nights vegetarian dinner is also going to be today's vegetarian lunch.

hooray for leftovers.

mr handsome had a company function last night which meant the kids and i were on our own for dinner plans, making it the perfect opportunity to experiment in the the kitchen with a savoury pumpkin salad. loaded with black beans, quinoa and spinach, it was a nutritional powerhouse to say the least.

salads in the fall are wonderful when served warm, with seasonal ingredients and hearty grains.  

and pumpkins aren't just for carving or pie eating (gasp) they are great in non-sweet dishes like soups, stews, and yes, even in salad.

cheers.  xo.

triple grain, pumpkin, black bean & spinach salad

ingredients:

1 1/2 cups quinoa, amaranth, millet blend (sonoma valley farms)

3 1/2 cups no salt added chicken (or vegetable) stock, divided

1 (19 ounce) can black beans, drained & rinsed

1 1/2 cups pumpkin puree

1 large red onion, chopped

2 cloves garlic, minced

3 - 4 large handfuls of baby spinach

1 tablespoon olive oil

1 tsp curry powder

sea salt & pepper to taste

method:

in large pot bring 2 1/2 cups of stock and grains to a boil.  reduce heat and cover cooking for approximately 18 minutes.  remove from heat and set aside.

in large non stick pan, heat oil and add onions cooking until translucent.  add in garlic in the last 30 seconds.  stirring often.  add in pumpkin, remaining  cup of stock, curry powder, salt & pepper, stirring until well incorporated.  add in beans and heat through.

add pumpkin mixture to cooked grains and spinach and stir to mix.

enjoy.

serves 8