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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
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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.

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