Parmesan Pumpkin Quinoa with Spinach
Parmesan Pumpkin Quinoa with Spinach is 30 minute meal with fluffy quinoa, sweet and savory sauce and fresh spinach!
Servings: 4 servings
Calories: 329kcal
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 how to cook quinoa stovetop or Instant Pot quinoa 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.
Notes
- Store: Refrigerate in an airtight container for up to 3 - 4 days.
Nutrition
Serving: 1g | Calories: 329kcal | Carbohydrates: 40g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 970mg | Fiber: 5g | Sugar: 3g