One-Pot Wonder: Vegan pumpkin quinoa is an easy weeknight meal
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.
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.
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
- 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.
- Cook until the quinoa is soft and the liquid is cooked away, about 10 to 15 minutes.
- Remove the lid, and add in the pumpkin puree, maple syrup, sage and cloves. Stir to combine, and warm slightly on the stovetop.
- Stir in the cherries and hazelnuts, and serve immediately.