Halloween Pumpkin

When I saw black quinoa in the cupboard and a small pumpkin on the counter, I knew I had to combine them for a festive Halloween dish.

I had found Organic Royal Black Quinoa at my local grocery store. It's organic and fair trade from Bolivia, so I thought I'd give it a try.

Larry was dubious - he said this dish looked unattractive but tasted good, which I take as a compliment.

I was surprised to find the texture and look of the black quinoa more appealing than the red or white kinds, and combined with shiitake mushrooms and cashews it had great flavor.

I could have served the quinoa as a side dish instead of in a pumpkin, but I enjoyed the combination. If you don't have a pumpkin, any squash like an acorn or delicata or hubbard will work just as well. Cook it in the same way, checking for doneness more frequently if it's a small squash.

Black quinoa keeps its color

Halloween Pumpkin
1 small pumpkin or other winter squash
1 cup black (or other color) quinoa
2 tbsp olive oil
2 cups sliced shiitake mushrooms
1/2 cup sliced scallions, white and green parts
1 tbsp soy sauce
1 tbsp rice wine vinegar
1/4 cup roasted, salted cashews
1 lime

Make a few slits around the top of the squash (to make sure it doesn't explode while cooking) and bake it in a 375°F oven for 30-60 minutes until a thin knife slides in easily. Set aside.

Rinse the quinoa thoroughly in a fine mesh sieve, using hot water and then cold, to wash away the bitter saponins that coat the grain. Put it in a pot with 1 1/2 cups water. Cover, bring to a boil, reduce the heat so it simmers, and cook until the water is absorbed, about 20 minutes. Set aside.

Heat olive oil over medium-high heat. Add the shiitakes and cook, stirring occasionally, until they are slightly crisp. Stir in the scallions and cook, stirring frequently, until they wilt. Remove from heat and stir in the soy sauce and vinegar. Stir in the quinoa and cashews, making sure to combine well. Then grate the zest of half the lime over the grain, and squeeze the juice from one half. Taste and add pepper and lime juice to taste.

Slice the top off the pumpkin and scoop out the seeds and stringy insides. Pile the quinoa inside - there will be a lot leftover to serve on the side.

I carved the pumpkin into wedges to serve, and spooned the quinoa filling alongside on the plate. The quinoa did not hold together, but it all looked pretty together. I also could have scooped the flesh from the pumpkin along with some grain. Or just eaten the quinoa alone, which we will be doing as leftovers.

Serves 4-6