One-Pot Wonder: Vegan pumpkin quinoa is an easy weeknight meal

Oct 29, 2014 at 12:00 p.m. ET

I totally get why quinoa has a bad rap. When made plain, it sorta tastes like nothing. No, that's not entirely true. Sometimes plain quinoa gives off a very earthy taste. Or as my husband would say, "It tastes like dirt." Well, not this dish. This here is no boring quinoa. This puppy is packed full of flavor.

I combined store-bought pumpkin puree with fresh chopped sage and a few warm fall spices. It resulted in a delicious vegan-friendly side dish that could easily be served with a holiday meal or even as a main course.

Pumpkin and sage quinoa

One-pot pumpkin and sage quinoa with cherries and hazelnuts recipe

This simple, one-pot, vegan side dish is perfect for Thanksgiving or a casual weeknight dinner. It's easy to make and sure to impress.

Serves 4

Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes


  • 1 cup uncooked tricolored quinoa, rinsed
  • 2 cups vegetable stock
  • 1 cup pumpkin puree
  • 1 tablespoon maple syrup
  • 2 teaspoons fresh minced sage
  • 1/4 teaspoon cloves
  • 1/2 cup dried tart cherries
  • 1/2 cup chopped toasted hazelnuts


  1. To a medium-size saucepan set over high heat, add the quinoa and vegetable stock. Bring to a boil, and then lower the heat to low, and cover the pan.
  2. Cook until the quinoa is soft and the liquid is cooked away, about 10 to 15 minutes.
  3. Remove the lid, and add in the pumpkin puree, maple syrup, sage and cloves. Stir to combine, and warm slightly on the stovetop.
  4. Stir in the cherries and hazelnuts, and serve immediately.

More quinoa recipes

Fried Thai quinoa
Enchilada quinoa casserole
Southwestern quinoa casserole