Beef-and-Pumpkin Quinoa Pilaf
This hearty pilaf is delicious for a cold winter evening. Serve it with a spinach salad and some Seeded Breadsticks.
INGREDIENTS
- 1 tablespoon olive oil
- 1 pound sirloin steak, cubed
- 1 onion, chopped
- 1 cup quinoa
- 2½ cups Low-Sodium Beef Broth
- 1 cup canned solid-pack pumpkin
- ¼ cup grated Parmesan cheese
- ½ cup chopped flat-leaf parsley
- 4 chopped fresh sage leaves
- ⅛ teaspoon nutmeg
- ½ cup toasted no-salt pumpkin seeds
In large saucepan, heat olive oil over medium heat. Add steak; cook and stir until browned, about 5 minutes.
Add onion; cook and stir for 3 minutes longer. Add quinoa and stir.
Pour in the beef broth; bring to a simmer. Cover and simmer for 10 minutes. Then add pumpkin; cook and stir until hot, about 4 minutes.
Stir in Parmesan, parsley, sage leaves, and nutmeg. Stir, pour into serving dish, and top with pumpkin seeds. Serve immediately.
Serves 6
Calories: 317.83
Fat: 10.72 grams
Saturated fat: 3.21 grams
Dietary fiber: 3.15 grams
Sodium: 119.79 mg
Cholesterol: 49.03 mg
Pumpkins
Pumpkins are excellent sources of beta-carotene, vitamin C, and potassium. They can also help fight arterosclerosis, or hardening of the arteries, which can lead to heart attacks. Pumpkin seeds are also a good source of zinc and unsaturated fatty acids.
