Please tell me you won’t wait until Thanksgiving to try this Vegetarian Thanksgiving Pilaf with Pumpkin and Quinoa! It is too good to wait, and now that fresh pie pumpkins are in season, I highly recommend that you make it for dinner or serve it as a vegan side dish.

closeup of pumpkin pilaf

Table of contents

Why We Love This Recipe For Vegetarian Thanksgiving Pilaf with Pumpkin and Quinoa

Seriously, don’t wait to make this recipe. It’s made with dried cranberries, leek and orange zest, and I can promise you that all the people will love it!

When I saw the first fresh pie pumpkin at the farmers’ market late in the summer I literally squealed with delight. I realize that as a food blogger, I am possibly disproportionately excited when it comes to pumpkin (because pumpkin recipes are not only delicious, but pumpkin recipes are always favorites with readers too).

With that first pumpkin of the season, cooking and mashing the pumpkin, I wanted to capitalize on it being not-pureed and use it cut into pieces, just like they way you would for cubed roasted butternut squash. I ended up coming up with this Vegetarian Thanksgiving Pilaf recipe, with quinoa, dried cranberries, leeks and cubes of tender fresh pumpkin in it.

Recipe Highlights

  • Made entirely on the stovetop so if you are serving this for Thanksgiving or Christmas, it doesn’t need to compete for oven space.
  • It is made in only one pot in 30 minutes flat!
  • It is vegetarian so even if you are not enjoying Roasted Thanksgiving Turkey this year, you can enjoy a festive seasonal dish like this pilaf.
  • It is simple enough to enjoy with a weeknight meal and enjoy all pumpkin season long.
  • The orange, cranberries and pumpkin seeds pair beautifully with other traditional Thanksgiving sides like Sweet Potato Casserole, Sauteed Green Beans and Cranberry sauce.
Pumpkin Pilaf in a pot alongside green beans and bread rolls

Key Ingredients For This Recipe

Quinoa

When purchasing quinoa you’ll see that there’s both white and multi-colored quinoa. I used white for this recipe but feel free to use either. Note though that multi-colored quinoa usually takes a little longer to cook and may require a bit more water.

Pie pumpkin

Pie pumpkins, not to be confused with carving pumpkins, tend to be much smaller. They are also usually a much deeper orange. When they’re in season during fall, you’ll most likely be able to find them in any large grocery store. You’ll need to peel and cut the pumpkin. Save the seeds to make Crispy Pumpkin Seeds.

Cranberries

Dried cranberries are the best addition to any salad or recipe like this quinoa pilaf. If you don’t want the additional added sugar though, look for unsweetened.

Pepitas

Pepitas are essentially just green pumpkin seeds which you should be able to find in the nut section (or health food section) of most grocery stores. For the sake of this recipe, I would get unflavored plain ones.

Additional Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 small leek, finely sliced and cleaned (white and pale green parts only)
  • 1 teaspoon herbs du provence or dry thyme
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper, divided
  • 2 cups vegetable or chicken broth
  • ½ teaspoon ground nutmeg
  • 1 orange, zested (plus juice if desired)
  • ¼ cup chopped fresh parsley

Step-by-Step Instructions to Make This Pumpkin Pilaf

Step 1: Cook aromatics

Heat oil in a large straight sided sauté pan (choose one that has a well-fitting lid) over medium-high heat. Add garlic and cook, stirring until fragrant but not browning. Add leek, herbs, salt and pepper and continue cooking, stirring often, until the leeks are softened and starting to brown, 4 to 6 minutes.

Step 2: Cook quinoa and pumpkin

Add broth, quina, pumpkin and nutmeg. Increase heat to high, cover and bring to a simmer. Reduce heat to medium-low or low (so that the mixture simmers.) Cook, covered, until the quinoa absorbs the broth and the germs are starting to burst, 15 to 20 minutes.

Step 3: Assemble quinoa and pumpkin pilaf

Remove from the heat and gently stir in cranberries, zest, pepitas and parsley. If pilaf is dry, add orange juice if desired. Transfer to a serving bowl and serve hot or warm

Quinoa Pilaf alongside a basket of rolls and a plate of green beans

FAQs and Expert Tips

How do you peel and cube a pie pumpkin?

Here are the step-by-step instructions on how to peel, seed and cut a cooking pumpkin.

Can this be made with brown or white rice?

This can be made with white rice, but doesn’t work with brown rice because it takes too long to cook and the pumpkin overcooks. Follow the recipe as directed using long grain white rice.

How to make this recipe ahead?

This recipe is best served immediately if serving for company or a special occasion. However, you can prep ahead by chopping the leeks and pumpkin and measuring everything out. Then it will come together very quickly and easily. If making the pilaf in advance you can reheat it gently in the oven at 325 degrees until steaming hot, about 20 to 25 minutes. Alternatively reheat in the microwave, stirring every 90 seconds until heated through. You can also serve chilled but taste and adjust seasoning before serving as the flavors will be muted if chilled.

Vegetarian Pilaf in a pot

Additional Vegetarian Thanksgiving Recipes

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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Please tell me you won't wait until Thanksgiving to try this Vegetarian Thanksgiving Pilaf with Pumpkin and Quinoa! It is too good to wait, and now that fresh pie pumpkins are in season, I highly recommend that you make it for dinner or serve it as a side dish. Seriously, don't wait. It's made with dried cranberries, leek and orange zest and it's naturally vegan and gluten-free so all the people will love it! #vegetarian #thanksgiving #pumpkin #quinoa #vegan #glutenfree #healthy #sidedish #onepot #stovetop #pilaf #healthyseasonal

Vegetarian Thanksgiving Pilaf with Pumpkin and Quinoa

★★★★★

5 from 3 reviews
  • Author: Katie Webster
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

This Vegetarian Thanksgiving Pilaf with Pumpkin and Quinoa is a simple stove-top, one-pot recipe that is too good to save just for Thanksgiving! Try it for a gluten-free vegan weeknight meal while fresh pumpkin is in season.

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 small leek, finely sliced and cleaned (white and pale green parts only)
  • 1 teaspoon herbs du provence or dry thyme
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper, divided
  • 2 cups vegetable or chicken broth
  • 1 ¼ cup quinoa, rinsed if necessary
  • 1 pound peeled seeded pie pumpkin, cut into bite-sized cubes (about ½ small)
  • ½ teaspoon ground nutmeg
  • 1 orange, zested (plus juice if desired)
  • ¼ cup dried cranberries
  • ¼ cup toasted pepitas (green pumpkin seeds)
  • ¼ cup chopped fresh parsley

Instructions

  1. Heat oil in a large straight sided sauté pan (choose one that has a well-fitting lid) over medium-high heat. Add garlic and cook, stirring until fragrant but not browning. Add leek, herbs, salt and pepper and continue cooking, stirring often, until the leeks are softened and starting to brown, 4 to 6 minutes.
  2. Add broth, quina, pumpkin and nutmeg. Increase heat to high, cover and bring to a simmer. Reduce heat to medium-low or low (so that the mixture simmers.) Cook, covered, until the quinoa absorbs the broth and the germs are starting to burst, 15 to 20 minutes.
  3. Remove from the heat and gently stir in cranberries, zest, pepitas and parsley. If pilaf is dry, add orange juice if desired. Transfer to a serving bowl and serve hot or warm

Notes

Cooking Tip:

Here are the step-by-step instructions on how to peel, seed and cut a cooking pumpkin.

Make Ahead

This recipe is best served immediately if serving for company or a special occasion. However, you can prep ahead by chopping the leeks and pumpkin and measuring everything out. Then it will come together very quickly and easily.

You can also serve chilled but taste and adjust seasoning before serving as the flavors will be muted if chilled.

Reheating

If making the pilaf in advance you can reheat it gently in the oven at 325 degrees until steaming hot, about 20 to 25 minutes. Alternatively reheat in the microwave, stirring every 90 seconds until heated through. 

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: side dish
  • Method: stove top
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 193
  • Sugar: 11 g
  • Sodium: 399
  • Fat: 9g
  • Saturated Fat: 2 g
  • Carbohydrates: 26
  • Fiber: 3 g
  • Protein: 4 g

Keywords: vegetarian thanksgiving, quinoa side dish, quinoa pilaf, pumpkin pilaf, pumpkin and quinoa

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