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5.0 from 3 votes

Vegan Pumpkin Quinoa Risotto (Quinotto) with Chick Peas and Saffron

Easy and healthy vegan pumpkin quinoa risotto (quinotto) recipe with chick peas and saffron. Perfect for a quick weekday dinner!

Cook Time
mins
Total Time
40 mins
Servings: 4
Course: Main Course

Ingredients

  • 1/2 medium-sized Hokkaido pumpkin or Red kuri squash
  • 200 grams or 1 cup chick peas
  • salt
  • olive oil
  • 2 small red onions
  • 1 clove garlic
  • 5 threads dark red saffron
  • 1 teaspoon Turmeric
  • 200 grams or 1 cup quinoa
  • 100 ml or 1/2 cup white wine or the same amount of vegetable broth
  • 500 ml or 2 cups vegetable broth
  • 1-2 tablespoons pumpkin seeds to serve
  • Optional for non-vegan:
  • 50 grams or 1/2 cup grated parmesan

Instructions

    Cup of Yum
  1. Preheat the oven to 180 ºC or 350 ºF.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. Stir everything together for a few minutes and season with salt and black pepper to taste. Sprinkle with pumpkin seeds to serve. Enjoy!