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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

Quinoa Pilaf with Pumpkin


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Katie Webster
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

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

Units 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
  • 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

  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
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