Celebrating Whole Grains Month - Super Whole Grain Organic Sprouted Quinoa, made into a Pumpkin Quin

The wonderful aromatic smell of pumpkin is wafting from the Sunningdale Mills kitchen once again. Fall is definitely here, and comfort foods like a good chili are always a hit at a potluck dinner. Last night was one of those times, we had a chance to introduce our Organic Sprouted Quinoa to those attending. It was a hit as there was nothing left to take home!! If you are looking for easy to make and flavourful recipes for your daily meal plan, this is definitely one of them using Sunningdale Mills Organic Sprouted Quinoa.

Today’s recipe uses our Organic Sprouted Quinoa, a great super whole grain. It is packed with nutrients and unlike other plant based foods, is considered a complete protein since it has all of the necessary amino acids found in a perfect protein, making it a great choice for any healthy or plant based diet. It is lower in carbohydrates and higher in unsaturated fats. It is free of sodium, rich in magnesium, phosphorus, iron and contains copper, fibre, iron, magnesium, manganese, potassium, zincand riboflavin, as well as other B vitamins: B6, niacin, and thiamine. Our sprouting process preserves all of the nutritious value of the organic quinoa and converts some of the starches to sugar improving the flavour profile of the seed.

Our Organic Sprouted Quinoa has a light and delicate taste and has only one ingredient, Organic Sprouted Quinoa. Today’s recipe was inspired by this Pumpkin Quinoa Chili recipe from Oldways Grain Council recipe site , and all the ingredients at Remark Fresh Markets in London

Ingredients - serves 6

1/3 cup raw Organic Sprouted Quinoa (cooked will be 1 cup)

1 cup pumpkin puree

1 Tbsp. Virgin Olive Oil

1 medium onion, diced

2 tsp. minced garlic

2 Tbsp. chili powder

1 tsp. ground cumin

1 Tbsp. pumpkin pie spice blend

1 orange bell pepper

2 stocks celery, chopped

2 cups low sodium vegetable stock

14.5 ounces fire roasted diced tomatoes

1 can chickpeas (drained)

1 cup peaches and cream cooked corn

1 tsp. salt

1 ounce unsweetened chocolate, chopped

Salt and Pepper to taste

Directions

1. Cook and hold the quinoa and corn.

2. Place olive oil in a Dutch oven over medium heat, and add onion and sauté for 10 minutes, then add garlic and stir for 2 more minutes then add chili powder, cumin, pie spice and quinoa. Stir until completely mixed

3. Add pepper, celery, vegetable stock, tomatoes, corn and pumpkin, stir until completely mixed. Add chickpeas and salt, simmer until thickens, about 10 minutes.

4. Add chocolate and let sit on hot chili until melted. Stir and cook another 15 minutes to blend the flavours. Now ..serve and enjoy!

Enjoy the rest of Whole Grains Month and trying this recipe! Order your Organic Sprouted Quinoa here today!