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Parmesan Pumpkin and Spinach Quinoa Recipe is a comforting healthy dish with pumpkin puree, cheese, chicken stock and spinach. | ifoodreal.com

30 minute, from start to finish, healthy meatless dinner idea. Light and fluffy quinoa in a sweet Parmesan pumpkin sauce with fresh baby spinach. Even my 8 year old was licking the spoon and he is not a pumpkin and quinoa fan. Cheese always does the trick though. And Parmesan is one of my favourites because you need just a little to go a long way.

This pumpkin quinoa was so easy and delicious! I’m on a major pumpkin kick this year because I love how it adds volume to desserts with so many health benefits and flavour.

Parmesan Pumpkin and Spinach Quinoa Recipe is a comforting healthy dish with pumpkin puree, cheese, chicken stock and spinach. | ifoodreal.com

I have never made a savoury dish with pumpkin though and I love quinoa. A thought of starchy grain swimming in a starchy sauce did not appeal to me but I got hooked on a combination of pumpkin and Parmesan while browsing Cooking Light.

I also have seen many pumpkin pasta recipes around the web but I love quinoa more than pasta, naked truth. So, here we go…

Parmesan Pumpkin and Spinach Quinoa Recipe is a comforting healthy dish with pumpkin puree, cheese, chicken stock and spinach. | ifoodreal.com

It doesn’t get easier than cooking quinoa as per package instructions. Leftover quinoa is perfect for this recipe. I also try to freeze cooked quinoa in batches whenever I can.

Then saute an onion and garlic – a combo that never fails me. Add pumpkin puree and chicken stock, and simmer. Add Parmesan, then quinoa and spinach. Done – Pumpkin Quinoa. Delish and easy, right?!

Parmesan Pumpkin and Spinach Quinoa Recipe is a comforting healthy dish with pumpkin puree, cheese, chicken stock and spinach. | ifoodreal.com

Parmesan Pumpkin and Spinach Quinoa

Parmesan Pumpkin and Spinach Quinoa


  • 1 cup quinoa, uncooked (3 + 1/2 cups cooked quinoa)
  • 1 large onion, finely chopped
  • 1 large garlic clove, minced
  • 1 tbsp olive oil, extra virgin
  • 1 cup pumpkin puree
  • 3 cups chicken stock, low sodium
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 3/4 cup (1.5 oz) Parmesan cheese, shredded
  • 4 handfuls baby spinach leaves


  1. Cook quinoa as per package instructions and set aside.
  2. In the meanwhile, preheat large deep skillet on low - medium heat and add olive oil. Add onion and garlic, saute until translucent, stirring occasionally. Add pumpkin puree, chicken stock, salt, pepper and bring to a boil. Reduce heat to low and let the sauce simmer for 5 minutes uncovered.
  3. Stir in Parmesan cheese until melted. Remove from heat and add quinoa and spinach. Stir gently to combine. Adjust thickness with extra chicken stock if desired. I like my quinoa saucy and hot. Because of Parmesan cheese, liquid separation with time is normal. Just give it a good stir. Serve hot.
  4. Storage Instructions: Refrigerate in an airtight container for up to 3 - 4 days.

Nutritional Info

Servings Per Recipe: 4

Amount Per Serving = 1.5 cups:
Calories: 306.6
Total Fat: 9.5 g
Cholesterol: 8.4 mg
Sodium: 811.1 mg
Total Carbs: 40.9 g
Dietary Fiber: 5.3 g
Protein: 13.7 g
WW Points+: 8

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  1. Kristine Lee

    This is so yummy! I made it for dinner tonight as a side dish and we still have lots left over for tomorrow. I love quinoa and I’m so glad I stumbled across this one. 🙂

  2. Isabelle

    Hi, this recipe seems delicious! I know quinoa is a complete cereal but I will add chickpeas and walnuts since I love to find crunchy texture in all my plate. Thank you for sharing.

  3. Julie

    I made this last night and it turned out very soupy. The flavor was delicious, but I’m wondering if starting with 1/2 the chicken stock and then adding as needed?

    • Olena

      Yes, you can do that. I also do not rinse my quinoa maybe that’s why it needed more liquid. It also soaks the liquid as it sits longer. So, if you ate it right away instead of letting sit covered for another 15 minutes before serving that could be. Also the liquids separate so give it a good stir. Hope this helps.

  4. Brieanne

    This is the second time in a week that I’ve made this! I count macros so I used only a quarter cup of quinoa, half cup of pumpkin, and sub Parmesan for 0.2oz of nutritional yeast, yummy

  5. Kelly

    I made it with only 2 cups of chicken broth (trader joe’s didn’t have chicken stock) because I didn’t want it like a soup- it was good! I thought it could have used a little more flavor, but on my second serving I added some nutritional yeast and that made it much better! Overall it was a healthy, tasty meal.

    • Olena

      Great!!! You can add more flavour with extra Parmesan cheese. Nutritional yeast would add cheesy flavour without extra calories, true. Isn’t chicken broth and stock the same thing?!:)

  6. Amanda

    This recipe sounds amazing! Headed to a ‘Pumpkin Palooza Potluck Party’ soon and tight on time after a full days work, but like the idea of bringing something savory as so many others will bring sweet. Thoughts on preparing ahead of time and serving cold? I’m still trying to imagine the flavors warm vs cold and any insight is much appreciated! Thank you!

    • Olena

      Wow, even pumpkin parties exist. North Americans love their pumpkin for sure LOL. This dish is best served warm because of melted Parmesan cheese. Cold you might get in trouble.:) Do you have a slow cooker? Put cooked dish in there, turn on High for 20 minutes or so and then switch to Warm.

  7. Erica

    I’ve made this a few times, so yummy! Do you think it could be easily doubled? (I want to bring some to a potluck and have some for home too!)



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