Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa, uncooked ((3 1/2 cups cooked quinoa))
  • 1 large onion (finely chopped)
  • 1 large garlic clove (minced)
  • 1 tbsp olive oil (extra virgin)
  • 1 cup pumpkin puree
  • 3 cups chicken stock (low sodium)
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 3/4 cup 1.5 oz Parmesan cheese (shredded)
  • 4 handfuls baby spinach leaves

Instruction

  • Cook quinoa using how to cook quinoa stovetop or Instant Pot quinoa method for perfect results. 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.