Parmesan Pumpkin and Spinach Quinoa Recipe


  • 1 cup quinoa, uncooked (3 + 1/2 cups cooked quinoa)
  • 1 large onion, finely chopped
  • 1 large garlic clove, minced
  • 1 Tablespoon coconut oil
  • 1 cup pumpkin puree
  • 3 cups (no MSG added) vegetable stock
  • 1 teaspoon Himalayan salt
  • 1 teaspoon ground black pepper
  • ¾ cup (1.5 oz) Parmesan cheese, shredded
  • 4 handfuls baby spinach leaves



First, Rinse. Rinse. Rinse. Rinse. The coating on quinoa can be nasty bitter! Thankfully the bitter washes off easily. All you have to do is soak the quinoa for about 15 minutes, pour off most of the water, then rinse in a colander until the water runs clear.


Put the quinoa and the 2 cups water in a medium size pot. Cover and heat over high heat until it comes to a boil. Reduce heat to a simmer and continue to cook for about 12 minutes, or until the quinoa is tender.


In the meanwhile, preheat large deep skillet on low – medium heat and add coconut oil. Add onion and garlic, sauté until translucent, stirring occasionally. Add pumpkin puree, vegetable 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 veggie 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.


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