Whip up a dish of Cinderella’s Pumpkin Quinoa, and you’ll be feeling deliciously full in no time!
Cinderella pumpkins have a vivid, red-orange, hard exterior and a somewhat flattened shape with deep, characteristic lobes. This pumpkin’s rich, thick flesh is moist and custard-like with a sweet flavor. They provide dietary fiber, vitamin A, vitamin C, potassium and some iron. The Cinderella pumpkin is prized for its sweet flavor and creamy texture making it ideal for use in pies, breads, cookies and cakes. Slice length wise and roast or grill to enhance its sweet flavor. Puree cooked Cinderella pumpkin and use to make pumpkin ice cream. It is also ideal cooked down when making pumpkin butter.
The Cinderella pumpkin (Rouge vif d’Etampes) owes its name to its striking resemblance to the pumpkin carriage in the classic fairytale of Cinderella. Having origins in France, Cinderella pumpkins are a French heirloom variety pumpkin. Popular in the markets of Paris during the 1880’s they were further popularized in the market by W. Atlee Burpee in 1833.
Above photo: Cinderella and Cushaw Pumpkins are available at Harvest Market.
5 min. prep – 15 min. cook
- 1/4 cup uncooked quinoa
- 2/3 cup water
- 2 tablespoons rolled oats
- 1/4 cup water
- 2 tablespoons fresh squeezed orange juice
- 2-3 tablespoons pumpkin puree
- 1/8 teaspoon pumpkin pie spice
- 1 1/2 teaspoon maple syrup
- 1/4 cup 1% milk (optional)
- 1 tablespoon unsweetened, dried, shredded, toasted coconut
- 1/2 teaspoon orange zest
- Place the 1/4 cup cooked quinoa in a pot, and add 2/3 cup of water. Reduce heat to low
- Let simmer for 10 minutes.
- Add 2 tablespoons rolled oats and a 1/4 cup of water and stir.
- Add 2 tablespoons fresh squeezed orange juice, 2-3 tablespoons pumpkin puree, 1/8 teaspoon pumpkin spice, and 1 ½ teaspoons of maple syrup.
- Mix ingredients until combined
- Pour into a cup and add 1/4 cup 1 milk (optional), 1 tablespoon coconut and 1/2 teaspoon orange zest.
Recipe Courtesy of Disney Family
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.