1 c quinoa
1 1/2 c vegetable or chicken stock
2 oranges
1/4 can pumpkin puree
2 cans chickpeas
2 shallot bulbs
1/2 c balsamic vinegar
Fresh sage leaves
Rinse the quinoa. Heat the stock and add the quinoa once boiling. Reduce heat, cover and simmer until the liquid is absorbed, about 10-15 minutes.
Cut one orange in wedges. Drain and rinse the cans of chickpeas. Peel and slice the shallots. Mix the oranges, chick peas, and shallots in a baking dish and toss with olive oil. Bake at 400 F for 20-25 minutes until the chickpeas are crispy.
Juice the other orange into the 1/2 c balsamic. Reduce on the stove until you have about 1/4 a cup. Once done, crush a couple sage leaves and throw them into the balsamic for a few seconds. You want a subtle sage taste and letting it soak in the warm vinegar for longer will make it too potent.
Once the quinoa is done, fold the pumpkin puree and chickpea mixture into it. Serve with a drizzle of the balsamic vinegar.
