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Pumpkin, Spinach and Walnut Quinoa

Pumpkin, Spinach and Walnut Quinoa

Just recently a friend of mine asked me if I knew what quinoa is and how to use it in meals. I was shocked at first that she didn’t know, and then saddened. Because I believe that this little natural powerhouse of an ingredient should be known and enjoyed by everyone! 

In light of this conversation, I set out to make some recipes up for my friend. Both her family and her loved them (of course) and she urged me to share them with you all. So here is my pumpkin, spinach, and walnut quinoa recipe for you all to enjoy. Be sure to check out the Quinoa Salad with Mango when you are finished here.

If this recipe sounds easy to you, that’s because it is. I truly believe simple is sometimes the best kind of meals – and that’s coming from a kitchen obsessed lady who prides herself on only serving up the best of the best. But even I have my ‘easy’ days. All you will need to complete this recipe is 8 ingredients and 30 minutes. 

Pumpkin is the first of the major ingredients that makes up this wonderful filling dish. Not only does it add flavour and texture, it also is low in fat and calories. We add to this, some spinach and walnuts, providing us with some ‘healthy fats,’ protein, vitamin K, vitamin A, and omega-3.

But of course, the main star of this dish is… drum roll please… yes, you guessed it – quinoa! Quinoa is a great source of protein, and carbohydrates, as well as being high in antioxidants, vitamins, and minerals. In fact, quinoa is often recommended to vegans and vegetarians due to the high sources protein found in each serve. That means natural, healthy options for us! 

This pumpkin, spinach, and walnut quinoa is the perfect recipe for lunch or dinner because it’s: 

Soooo tasty.

Packed with protein – 15g per serve

A family friendly meal

Very quick to make.

To store any left overs (we certainly didn’t) then you can simply pop them into an airtight container and place in the fridge. I personally don’t store this meal for longer than 24 hours as the pumpkin can go soggy and we don’t want soggy pumpkin or spinach. So I would recommend 24 hours but you can store it at your own discretion. If you do store any, you can reheat it when you’re ready to eat it. 

And that’s about all I have to say. Please let us know if you try this, we are always happy to hear your thoughts! 

Ingredients
4
Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Olives, Quinoa

Ingredients

For the quinoa

  • 1023 oz quinoa
  • 600 water

For the vegetable

  • 1023 oz butternut squash (chopped)
  • 1 tablespoon olive oil
  • 715 oz spinach (chopped)

For the seasoning

  • 1 dash black pepper
  • 1 dash salt

For the topping

  • 12 cup walnuts (crushed and roasted)

Directions

  1. In a saucepan bring the water to the boil.
  2. Cook the quinoa until the water is all absorbed (around 15-20 minutes).
  3. Season the squash with oil, salt and pepper and roast it in the oven for 25 minutes at 180° (350 F).
  4. Add the cooked squash, spinach and walnuts to the quinoa before serving.

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