Description
This Quinoa Pilaf with Pumpkin 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 or pair with rotisserie chicken for a hearty fall dinner.
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
- 3/4 teaspoon salt
- 1/2 teaspoon ground pepper, divided
- 2 cups vegetable or chicken broth
- 1 1/4 cup quinoa, rinsed if necessary
- 1 pound peeled seeded pie pumpkin, cut into bite-sized cubes (about 1/2 small)
- 1/2 teaspoon ground nutmeg
- 1 orange, zested (plus juice if desired)
- 1/4 cup dried cranberries
- 1/4 cup toasted pepitas (green pumpkin seeds)
- 1/4 cup chopped fresh parsley
Instructions
- 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.
- 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.
- 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