by Olena

Parmesan Pumpkin and Spinach Quinoa Recipe

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Olena Osipov
5 from 12 votes

Parmesan Pumpkin and Spinach Quinoa Recipe

30 minute, from start to finish, healthy meatless dinner idea. Light and fluffy quinoa in a sweet Parmesan pumpkin sauce with fresh baby spinach. 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: healthy pumpkin pie, healthy pumpkin bread, and flourless pumpkin muffins. I have never made a savoury dish with pumpkin though and I love quinoa.

Pot of quinoa; grated parmesan on cutting board with grater

It doesn’t get easier than cooking quinoa using stovetop or Instant Pot. Leftover quinoa is perfect for this recipe. I also try to freeze cooked quinoa in batches whenever I can.

Pumpkin puree in skillet; addition of spinach and quinoa in skillet

Then saute 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 close-up in skillet

Parmesan Pumpkin and Spinach Quinoa Recipe

Parmesan Pumpkin and Spinach Quinoa

Parmesan Pumpkin Quinoa with Spinach Recipe is a comforting healthy dish with pumpkin puree, cheese, chicken stock and spinach.
5 from 12 votes
Print Save Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 servings
Author: Olena Osipov

Ingredients

  • 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

Instructions

  • Cook quinoa using stovetop or Instant Pot method for perfect results. Set aside.
  • 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.
  • 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.

Store: Refrigerate in an airtight container for up to 3 - 4 days.

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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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