by Olena

Parmesan Pumpkin and Spinach Quinoa Recipe

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Olena Osipov
5 from 7 votes

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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 7 votes
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 695kcal
Author: Olena Osipov



  • 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.


    Serving: 1g | Calories: 695kcal | Carbohydrates: 67g | Protein: 37g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 42952mg | Fiber: 5g | Sugar: 34g

    Recipes and images are a copyright of It is against the law to republish recipes without permission. Nutritional info is approximate.


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    30 comments on “Parmesan Pumpkin and Spinach Quinoa Recipe

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    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.

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