Pumpkin Seed Quinoa Pilaf

Elevate your mealtime with this wholesome and flavorful Pumpkin Seed Quinoa Pilaf—a vibrant dish that combines nutty quinoa cooked in savory vegetable broth with a medley of sautéed vegetables like onion, carrot, and celery. Enhanced by aromatic spices like cumin and coriander, this recipe is topped with crunchy toasted pumpkin seeds and fresh parsley for a nutritious, textural delight. A splash of bright lemon juice adds a zesty finish, making it a perfect gluten-free, plant-based option that's equally suited as a hearty side or a light main course. Ready in just 35 minutes, this quinoa pilaf delivers a deliciously balanced blend of protein, healthy fats, and bold flavors. It's a must-try for those seeking wholesome, satisfying dishes!

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic cloves, minced
• 1 medium carrot, diced
• 1 stalk celery stalk, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cup pumpkin seeds (pepitas), toasted
• 2 tablespoons parsley, chopped
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Rinse the quinoa under cold water using a fine mesh sieve to remove any bitterness.

Step 2

In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Step 3

While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

Step 4

Add the minced garlic, diced carrot, and diced celery to the skillet. Cook for another 5-6 minutes, stirring occasionally, until the vegetables are tender.

Step 5

Stir in the ground cumin and ground coriander, cooking for an additional 1 minute to toast the spices and release their aroma.

Step 6

Add the cooked quinoa to the skillet, stirring well to combine with the vegetables and spices.

Step 7

Stir in the toasted pumpkin seeds, chopped parsley, lemon juice, salt, and black pepper. Mix thoroughly and cook for 2 minutes to heat through.

Step 8

Adjust seasoning if needed and serve warm as a side dish or a light main course.

Nutrition Facts

Serving size	(1193.0g)

Amount per serving	% Daily Value*
Calories	1732.2

Total Fat 97.6g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4894.3mg	0%
Total Carbohydrate 165.4g	0%
Dietary Fiber 18.4g	0%
Total Sugars 19.8g
Protein 64.5g	0%

Vitamin D 0IU	0%
Calcium 334.9mg	0%
Iron 20.1mg	0%
Potassium 2905.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.9%

Protein: 14.3%

Carbs: 36.8%