vegetarian thanksgiving pilaf with pumpkin and quinoa
Vegetarian thanksgiving pilaf with pumpkin and quinoan is a gluten free and dairy free side dish. One portion of this dish contains roughly 7g of protein, 9g of fat, and a total of 299 calories. For $1.41 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for Thanksgiving. 50 people were impressed by this recipe. A mixture of pumpkin pie mix, dried cranberries, leek, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Healthy Seasonal Recipes. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. With a spoonacular score of 93%, this dish is amazing. Similar recipes are Thanksgiving Rice Pilaf with Cranberries & Pears, Vegetarian Wild Rice Pilaf, and Vegetarian Serbian Rice Pilaf.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
2 cups vegetable or chicken broth
¼ cup dried cranberries
¼ cup chopped fresh parsley
1 clove garlic, minced
½ teaspoon ground nutmeg
½ teaspoon ground pepper, divided
1 teaspoon herbs du provence or dry thyme
1 small leek, finely sliced and cleaned (white and pale green parts only)
2 tablespoons extra-virgin olive oil
1 orange, zested (plus juice if desired)
¼ cup toasted pepitas (green pumpkin seeds)
1 pound peeled seeded pie pumpkin, cut into bite-sized cubes (about ½ small)
1 ¼ cup quinoa, rinsed if necessary
¾ teaspoon salt
Equipment:
frying pan
bowl
Cooking instruction summary:
Heat oil in a large straight sided saut pan (choose one that has a well-fitting lid) over medium-high heat. Add garlic and cook, stirring until fragrant but not browning. Add leek, herbs, salt and pepper and continue cooking, stirring often, until the leeks are softened and starting to brown, 4 to 6 minutes. Add broth, quina, pumpkin and nutmeg. Increase heat to high, cover and bring to a simmer. Reduce heat to medium-low or low (so that the mixture simmers.) Cook, covered, until the quinoa absorbs the broth and the germs are starting to burst, 15 to 20 minutes. Remove from the heat and gently stir in cranberries, zest, pepitas and parsley. If pilaf is dry, add orange juice if desired. Transfer to a serving bowl and serve hot or warm
Step by step:
1. Heat oil in a large straight sided saut pan (choose one that has a well-fitting lid) over medium-high heat.
2. Add garlic and cook, stirring until fragrant but not browning.
3. Add leek, herbs, salt and pepper and continue cooking, stirring often, until the leeks are softened and starting to brown, 4 to 6 minutes.
4. Add broth, quina, pumpkin and nutmeg. Increase heat to high, cover and bring to a simmer. Reduce heat to medium-low or low (so that the mixture simmers.) Cook, covered, until the quinoa absorbs the broth and the germs are starting to burst, 15 to 20 minutes.
5. Remove from the heat and gently stir in cranberries, zest, pepitas and parsley. If pilaf is dry, add orange juice if desired.
6. Transfer to a serving bowl and serve hot or warm
Nutrition Information:
covered percent of daily need
