This savory pumpkin quinoa makes the perfect high-protein recipe to make during the week!

Savory Pumpkin Quinoa [Vegan]

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Serves

4

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Ingredients

  • 3/4 cup quinoa
  • 1 1/2 cup vegetable stock
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 lb mushrooms, sliced
  • 1 tablespoon white wine
  • 5 stems rainbow chard, julienned and with stems diced (use spinach if you don’t have chard)
  • 3/4 cup pumpkin puree
  • 2 tablespoons fresh sage (use 1 tablespoon if using dried sage)
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 3 oz vegan white cheddar or asiago
  • 1/2 cup pine nuts
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Preparation

  1. Cook quinoa in vegetable stock.
  2. Sauté onions and garlic in a little olive oil. Add mushrooms and cook until there is no more liquid in the pan. Deglaze the pan with the white wine.
  3. Add in rainbow chard and cook for 2-3 minutes or until nicely wilted. Add in remaining ingredients, as well as the cooked quinoa.
  4. Serve when still hot and garnish with shredded vegan parmesan.
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