Updated: 10/12/2012 11:45 am | Published: 10/12/2012 11:41 am
2 cups dry quinoa
2 cups chicken stock
2 cups water
½ cup pumpkin puree
½ tsp table salt
¼ tsp nutmeg
¼ tsp cardamom
2 Tbsp Parmesan cheese
Add all ingredients except Parmesan to a 4 qt saucepan and heat over medium heat.
Cook until the grain absorbs all the moisture, stirring occasionally to prevent the dish from sticking to the bottom of the pan.
Garnish with Parmesan cheese before serving.
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