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Vegan Quinoa Risotto “Quinotto” with Roasted Pumpkin, Chick Peas and Saffron
ELENASZELIGA13Ingredients
40Minutes
420Calories
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Description
Easy and healthy vegan pumpkin quinoa risotto (quinotto) recipe with chick peas and saffron. Perfect for a quick weekday dinner!
Ingredients
US|METRIC
4 SERVINGS
- 1/2 hokkaido pumpkin (medium-sized, Red kuri squash)
- 200 grams chick peas
- salt
- olive oil
- 2 red onions (small)
- 1 clove garlic
- 5 saffron (threads dark red)
- 1 tsp. turmeric
- 200 grams quinoa
- 100 mL white wine (or the same amount of vegetable broth)
- 500 mL vegetable broth
- 2 Tbsp. pumpkin seeds (to serve)
- 50 grams grated Parmesan (optional)
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Directions
- 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.
NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium1040mg43% |
| Potassium530mg15% |
| Protein16g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber7g28% |
| Sugars4g |
| Vitamin A8% |
| Vitamin C10% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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