INGREDIENTS
6
mini pumpkins
1 cup
uncooked quinoa
2 cups
vegetable broth
1 tbsp
plus 2 tsp olive oil
8 oz
sliced button mushrooms
1 cup
chopped leeks
1 clove
minced garlic
1/8 tsp
rosemary
1/4 tsp
thyme
1/3 cup
dry white wine
1/2 tsp
salt
1/8 tsp
black pepper