Vegan Pumpkin Quinoa Risotto (Quinotto) with Chick Peas and Saffron
User Reviews
5
3 reviews
Excellent
-
Cook Time
40 mins
-
Total Time
40 mins
-
Servings
4
-
Course
Main Course
Vegan Pumpkin Quinoa Risotto (Quinotto) with Chick Peas and Saffron
Report
Easy and healthy vegan pumpkin quinoa risotto (quinotto) recipe with chick peas and saffron. Perfect for a quick weekday dinner!
Share:
Ingredients
- 1/2 Hokkaido pumpkin or Red kuri squash, medium-sized
- 200 grams chickpea 1 cup
- salt
- olive oil
- 2 red onion small
- 1 clove garlic
- 5 saffron dark red, threads
- 1 teaspoon Turmeric
- 200 grams quinoa 1 cup
- 100 ml white wine or same amount of vegetable broth, ½ cup
- 500 ml vegetable broth 2 cups
- 1-2 tablespoons pumpkin seed to serve
- Optional for non-vegan:
- 50 grams Parmesan Cheese ½ cup grated
Instructions
- Preheat the oven to 180 ºC or 350 ºF.
- Remove seeds from pumpkin and dice one half with a sharp knife. Put the pumpkin dice in a baking dish, sprinkle with olive oil, salt and black pepper and bake for 30-35 minutes.
- In another baking dish, put the cooked chick peas and add a bit of olive oil, salt and black pepper and put it to the oven for 30 minutes.
- In a skillet or pan heat two tablespoons of olive oil over medium-high heat. Warm up the vegetable broth and keep it warm over low heat.
- Chop onion and garlic and put them into a skillet. Cook for 3 minutes or until translucent and add saffron, turmeric and quinoa. Cook for 1-2 minutes, stirring constantly. Add wine and let it evaporate.
- Add the broth and cook until the liquid is mostly absorbed, stirring occasionally, for around 15-20 minutes. Add the pumpkin, chick peas (and parmesan if not vegan).
- Stir everything together for a few minutes and season with salt and black pepper to taste. Sprinkle with pumpkin seeds to serve. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
