Fright Night Delight
By: Jeremy Warner Md
Published: Thursday, December 10, 2009 - 11:18pm

Ingredients




1 medium pumpkin
2 tablespoons olive oil
1 teaspoon Sea Salt
2 cups black quinoa, uncooked
2 shallots, chopped
1 small apple, chopped
1 inch polska kielbasa, cut  small pieces
1 tablespoon olive oil

Preparation

1 Starting with the pumpkin, quarter and seed it, and save the seeds for some other recipe. 2 Chop the flesh into medium pieces, leaving the skin on. 3 Toss them with the olive oil and salt, and place in a baking sheet skin side down. 4 Add a little water to the bottom of the sheet, and bake at 425 F until soft, about 30-45 minutes. 5 While the pumpkin is baking, rinse the quinoa (to remove the bitter saponins). 6 Add to 4 cups of water and bring to a boil, then cover and simmer for approximately 15 minutes. 7 Saute the shallots in the remaining olive oil over medium heat until soft. 8 Add the sausage and apple and continue to saute until sausage is slightly browned. 9 The pumpkin should be ready - have a helper cut or peel the skin off the flesh, and cut the flesh into bite-sized pieces. 10 Add the pumpkin and the quinoa to the saute mixture, and combine. 11 Eat!

About


This is a Halloween inspired recipe that will give you a colorful orange and black meal.  Try to use a sugar-type pumpkin, as carving pumpkins will tend to be stringy and watery.  Onions can be used instead of shallots, and turkey or vegetarian kielbasa can be substituted.