Parmesan Pumpkin and Spinach Quinoa
Try this Parmesan Pumpkin and Spinach Quinoa recipe, or contribute your own.
Try this Parmesan Pumpkin and Spinach Quinoa recipe, or contribute your own.
- Carbohydrate 173.849016709638 g
- Cholesterol 43.2000000365191 mg
- Fat 36.520633347941 g
- Fiber 52.9671678272883 g
- Protein 78.5550500306761 g
- Saturated Fat 7.54268333724088 g
- Serving Size 1 1 recipe (3089g)
- Sodium 3696.93333507408 mg
- Sugar 120.881848882349 g
- Trans Fat 3.76334333435587 g
- Calories 1241 calories
Step-by-step
- Cook quinoa as per package instructions and set aside.
- In the meanwhile, preheat large deep skillet on low - medium heat and add olive oil. Add onion and garlic, saute until translucent, stirring occasionally. Add pumpkin puree, chicken stock, salt, pepper and bring to a boil. Reduce heat to low and let the sauce simmer for 5 minutes uncovered.
- Stir in Parmesan cheese until melted. Remove from heat and add quinoa and spinach. Stir gently to combine. Adjust thickness with extra chicken stock if desired. I like my quinoa saucy and hot. Because of Parmesan cheese, liquid separation with time is normal. Just give it a good stir. Serve hot.
Dietary Adjustments
Working within a tight pantry inventory requires smart substitutions that preserve structure. To replace the dairy component entirely without sacrificing richness, substitute the Parmesan cheese with a nutritional yeast ratio of two tablespoons of flakes for every quarter cup of cheese, while ensuring the chicken stock is swapped for a robust vegetable broth if meat-free dining is required. Quinoa naturally contains zero gluten grains, making this dish inherently safe for celiac diets as long as the packaging certifies no cross-contamination during milling.
The Critical Technique
Controlling moisture is the singular practice that determines whether this dish succeeds or becomes pasty. Simmering the pumpkin puree and low-sodium stock for exactly five minutes concentrates the starches before the cooked grains enter the skillet, which prevents the final texture from turning waterlogged. When liquid separation occurs naturally from the aged cheese proteins cooling, vigorously stir the mixture over low heat for thirty seconds to re-emulsify the fats.
Storage and Service
Portion leftovers into airtight glass containers within two hours of preparation to maintain food safety standards. These portions hold quality in refrigeration for up to three days, though the spinach leaves will soften further upon reheating. Add a tablespoon of warm stock when reviving chilled batches on the stovetop over medium-low heat.
