Tag Archives: Quinoa

A Holiday Recipe

Who doesn’t love pumpkin pie?  I know I do, but I also enjoy savory pumpkin dishes, like my Pumpkin Quinoa Pilaf with Bacon.  This recipe and more are available in Have Yourself a Healthy LIttle Holiday.

Copyright 2013 by RA Robbins
Copyright 2013 by RA Robbins


Pumpkin Quinoa Pilaf with Bacon


6 strips turkey bacon diced check the label for gf turkey bacon — I use Jennie-O

1 Tablespoon olive oil

1 cup quinoa

2 cups water

2 cups pumpkin puree

¼ teaspoon ground nutmeg

¼ teaspoon lemon pepper

1/8 teaspoon cinnamon



1. Brown turkey bacon.

2. Remove bacon from skillet and drain on paper towels. Reserve for later.

3. Add 1 Tablespoon oil to skillet. Add quinoa and cook, stirring until lightly browned.

4. Add water and bring to a boil.

5. Reduce heat to simmer. Cover and cook for about 10 minutes or until just a little liquid is left on the quinoa.

6. Add pumpkin, nutmeg, pepper and cinnamon.

7. Reserving 1 Tablespoon of bacon for garnish add rest of bacon to quinoa. Stir.

8. Return pan to stove, cover and allow remaining liquid to be absorbed.

9. Pour pilaf into serving dish and garnish with remaining bacon.

Serves 6.

Like this recipe?  Find more of my holiday recipes in Have Yourself a Healthy Little Holiday available at Espirational Books.

This recipe was shared with:


Healthy Living A to Z: Q is for Quinoa

Copyright 2014 Rogene A. Robbins
Copyright 2014 Rogene A. Robbins

Qui what? It is pronounced keen-wa. Don’t worry we all have trouble with that one.

Quinoa is the seed of a plant related to beets, spinach and tumbleweed. It was known to the Incas as “mother of all grains” and is gluten free. For questions about cross contamination contact the manufacturer or distributor.

Quinoa is high in protein and is a “complete” protein. Other benefits include being a good source of dietary fiber and phosphorus as well as high in magnesium and iron and a good source of healthy fat.

Rinse until water runs clear to remove the naturally bitter coating. Quinoa can replace rice in dishes and as a base for pasta sauce or stir fry. It also works as thickener in soups, stews and casseroles as well as a meat extender in meatloaf, meatballs, etc. Seed or flakes make a nutritious hot cereal. Quinoa is also found in some gluten free pastas and cereals.

Quinoa flakes may be used as oatmeal. Quinoa flour is ground Quinoa seeds which maybe combined with other flours for baking, but does not work well on its own.

If you are worried about getting enough fiber or protein try quinoa. These tiny seeds are a nutritional powerhouse. It also doesn’t hurt that they taste good.

My recipe for Pumpkin Quinoa Pilaf with Bacon in available in Have Yourself a Healthy Little Holiday.  The recipe for Cranberry Quinoa Pilaf may be found in The Gluten Free Good Life.  Both e-books are available at Espirational Books.

My 10 Favorite Gluten Free Foods

Spaghetti squash cooking
Spaghetti squash cooking (Photo credit: Wikipedia)

1.  Strawberries — what else is there to say?  They are candy.

2.  Spaghetti Squash with homemade sauce.

3.  Homemade soup –any kind, but I love chili (meat or veggie).

4.  Anything stir fried — (well maybe not anything, but you get the idea) served over brown rice, quinoa amaranth or millet.

5.  Gluten Free Brownies —  I have my own recipe, but Bob’s Red Mill mix is wonderful.

6.  Quinoa salad — If you haven’t tried quinoa yet, you don’t know what you are missing.

7.  Steak  — Okay, so I’m a carnivore.

8.  Broccoli — lightly steamed.

9.  Sweet potatoes baked whole, cut into wedges as oven fries, mashed or even made into soup.

10.  Lasagne made with DeBoles gluten free lasagna noodles, or skip the noodles and use  zucchini.

What are some of your favorite gluten free foods?

To read my gluten free story and find more information on gluten free life check the Gluten Free page.