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Pumpkin and Spinach Quinoa

Pumpkin and Parmesan pump up protein-rich quinoa for a savory fall flavor.

October 22, 2017

Pumpkin and Parmesan pump up a delicious quinoa side dish (perfect for serving your goblins for a delicious and hearty start to an evening of trick-or-treating).

Serves four people.


  • 1 cup quinoa, uncooked (makes about 3 cups cooked)
  • 1 medium red onion, finely chopped
  • 2 large cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1 cup pumpkin puree
  • 1 and 1/2 cups low-sodium chicken broth
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 handfuls baby spinach leaves
  • 1 cup shredded Parmesan cheese
  • 3 green onions, sliced, for garnish (optional)


Cook quinoa according to package directions.

Meanwhile, preheat a large, deep skillet on medium heat and add olive oil. Add onion and saute until translucent, stirring occasionally. Add garlic and cook one additional minute, until fragrant.

Add pumpkin puree and chicken stock and bring to a boil. Season with salt and pepper. Reduce heat to low and let the sauce simmer for 5 minutes, uncovered. Add in Parmesan cheese and stir in until melted.

Remove pan from heat and add spinach and quinoa, stirring gently to combine. Serve hot.

Keep refrigerated for up to four days.

Cook’s note: Add 1 cup chopped, cooked rotisserie chicken to make a substantial meal. You may use kale instead of spinach. Just strip the center rib from the leaves, chop leaves into bite-sized pieces and add to the sauce during the final 5 minutes of cooking. If you buy quinoa from the bulk section, rinse the 1 cup quinoa and add to a pan with 2 cups of water or chicken broth. Bring to a boil, then simmer — covered — for 15 minutes.