Roasted Pumpkin Quinoa Pilaf

Name: Roasted Pumpkin Quinoa Pilaf
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 lb butternut pumpkin; 1 ½ tbsp za'atar spice; 1 ½ tbsp olive oil; 1 shallot; 1 cup quinoa; 1 cinnamon stick; 4 cardamom pods; 3 leaves bay; 1 ¼ cups vegetable stock; Zest of ½ a lemon; ½ persimmon; ¼ cup pomegranate seeds; ¼ Toasted pistachios; ½ cup fresh cilantro; salt and pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
6 servings
Calories
198 kcal
Course
Side Dish, Main Course
Cuisine
Vegetarian, Vegan

Roasted Pumpkin Quinoa Pilaf

Omar Parker

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This vibrant and flavorful vegan quinoa pilaf celebrates the arrival of Fall with flavors of pumpkin, pomegranate and persimmon. Yum!

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Ingredients

Servings

1 lb butternut pumpkin aka butternut squash, peeled, deseeded and cut into triangles
1 ½ tbsp za'atar spice
1 ½ tbsp olive oil
1 shallot diced
1 cup quinoa
1 cinnamon stick
4 cardamom pods lightly crushed
3 leaves bay
1 ¼ cups vegetable stock
Zest of ½ a lemon
½ persimmon cut into triangles
¼ cup pomegranate seeds
¼ Toasted pistachios roughly chopped
½ cup fresh cilantro roughly torn or chopped
salt and pepper to taste

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Instructions

Preheat the oven to 180 celsius (350 fahrenheit) and toss the pumpkin in half the olive oil and the za'atar with a couple of pinches of sea salt. Spread evenly on a tray lined with baking paper and bake for 20 to 30 minutes until tender and slightly caramelised.
Rinse the quinoa well under running water to remove any bitterness and drain. Place a medium saucepan over a medium-low heat and add the remaining oil and the shallot, cinnamon, bay and cardamom pods. Cook until the shallot is lovely and golden. Add the quinoa and cook for a few minutes before adding the vegetable stock and a couple of pinches of salt. Bring to a simmer, cover and reduce the heat to low and cook for 15 minutes or until the quinoa is tender. Taste and adjust the seasonings as necessary before adding the lemon zest.
To serve place the pilaf in a bowl and top with the pumpkin, persimmon, pomegranate seeds, pistachios and coriander.

Notes

If you can't get your hands on persimmon simply omit it from the pilaf, however, it is worth trying to get your hands on one.
Inspired by Za'atar Roasted Chicken with Pilaf from May 2016 Gourmet Traveller

Nutrition Information

Show Details

Calories 198kcal (10%) Carbohydrates 34g (11%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 202mg (8%) Potassium 506mg (14%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 8495IU (170%) Vitamin C 19mg (21%) Calcium 69mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 198 kcal

% Daily Value*

Calories	198kcal	10%
Carbohydrates	34g	11%
Protein	5g	10%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	202mg	8%
Potassium	506mg	11%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	8495IU	170%
Vitamin C	19mg	21%
Calcium	69mg	7%
Iron	2mg	11%