by Olena

Parmesan Pumpkin and Spinach Quinoa Recipe

by Olena

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. 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.

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.

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

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

Print

Parmesan Pumpkin and Spinach Quinoa

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

  • Author: ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
Scale

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

  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.

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

 Did you make this recipe? Please give it a star rating in the comments.

 

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

26 comments on “Parmesan Pumpkin and Spinach Quinoa Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. This sounds delicious, but I’m a little confused. Do I use 2 cups of the chicken stock to prepare the quinoa, then add the remaining 1 cup to the pumpkin puree? If not, this recipe requires 5 cups of liquid, correct? Thank you.

  2. 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!)

  3. 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!

    1. 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.

  4. 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.

    1. 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?!:)

  5. 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

  6. 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?

    1. 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.

  7. 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.

The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

This page may contain affiliate links. ifoodreal.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!