准备

• Fill a medium saucepan about halfway with water and bring it to a boil over high heat. Stir in the quinoa, reduce the heat to low, and cook until the grains have developed their halos and are tender, about 12 minutes. Drain in a fine-mesh sieve or a lined colander set in the sink. Cool the grains down under some running tap water. Drain thoroughly.
• 将架子放在烤箱的中心，并将其预热至375°F。轻轻将2夸脱的蛋奶酥盘或圆形高面烤盘上涂上些许黄油或一块蜡纸，确保将黄油放入底部和侧面之间的接缝中。用磨碎的帕马诺 - 雷吉亚诺（Parmigiano-Reggiano）将盘子的侧面和底部涂上，以这种方式将盘子旋转，并确保所有奶酪都很好。
• 将蛋黄搅拌在一个小碗中，直到奶油和淡淡。
• 用中火融化黄油。在面粉中搅拌。煮30秒，不断搅拌。
• Whisk in the milk in a slow, steady stream; then whisk in the wine, not as slowly, but certainly not all at once, in a heavier but controlled stream. Continue cooking, whisking almost the whole time, until thick and very creamy, about 2 minutes.
• Remove the pan from the heat and whisk in the cooked quinoa, beaten egg yolks, pumpkin puree, nutmeg, sage, salt, and pepper.
• Use an electric mixer at high speed to beat the egg whites in a large bowl until they form droopy peaks when the turned-off beaters are dipped back in the mix. Use a flat, rubber spatula to fold half these beaten egg whites into the pumpkin mixture until no trace of white remains. Then fold in the remaining half very gently, stirring in wide arcs, until incorporated and even throughout but not dissolved. Scrape, pour, and spread this mixture into the prepared soufflé dish.
• 烘烤直到膨化并凝固，大约40分钟。将其直接放在桌子上，然后在开始放气之前将其加热。

  

Make Ahead Tips

节省time: Use 1-3/4 cups cooked quinoa and omit soaking and cooking the raw grains.