As I was perusing the fruit and vegetable isles in the supermarket my eyes fell upon something a little different. Of course it’s October and certain vegetables are ripe and ready to be picked and munched upon. There upon the shelf was your usual pumpkin, you know, the kind that you carve and create spooky faces illuminated by a flickering candle. Then, sat just to the right were mini pumpkins!!! My mind started whirling and I let out a little giggle of excitement. I selected one and this is what I did…..
Time to prepare: 15 minutes
Time in the oven: 10 + 30 minutes
1 mini pumpkin
1/4 cup quinoa
1/2 can chopped tomatoes (organic)