Looking for a different and delicious side for your healthy menu? Give this Pumpkin Quinotto a try. Made with nutritious quinoa and pumpkin, it is a wholesome and delicious twist on risotto and super easy and quick to put together.
What else? You can make it in advance and re-heat just before serving. Perfect!
For this Latin version of the risotto I like using Latin Cremas and there is nothing better than Cacique® Cremas. I especially like the full, rich flavor of the cultured sour cream and the slightly tart taste of the Cacique® Crema Salvadoreña. I found it enhanced the flavor of the pumpkin and cheese in this recipe.
Cacique® Crema Salvadoreña is perfect as a base for sauces, soups, dips and dressing.
I hope you add this side to your healthy meals. You can use bi-color or tri-color quinoa like I did, or just use the normal yellow one. The flavor is the same. And the pumpkin puree provides a warm deep orange color.
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
HOW TO MAKE IT
- In a large skillet heat 1 tablespoon of vegetable oil over medium-high heat. Add the onion and cook for 5 minutes. Reduce heat to low.
- Add the Crema Salvadoreña and pumpkin puree, stir to mix. Add the quinoa and mix well.
- Add the butter and grated cheese. Taste and adjust the seasoning. Serve hot with more cream and pickles or fresh jalapeños