Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
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:
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!
For the quinoa
For the vegetable
For the seasoning
For the topping
Total servings 4
|Amount Per Serving|
|Calories 447||From Fat 160|
|% Daily Value*|
|Total Fat 18g||27.3%|
|Saturated Fat 2g||9.7%|
|Trans Fat 0g|
|Total Carbohydrate 61g||20.2%|
|Dietry Fiber 9g||35.3%|
|Vitamin K2 0.83µg||0.9%|
|Vitamin A 0µg|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.66mg||32.8%|
|Vitamin C 29.99mg||50%|
|Vitamin D 0IU||0%|
|Vitamin E 4.51mg||15%|
|Vitamin K1 244.74µg||305.9%|
|Folic Acid 0µg|
|Pantothenic acid 1mg||10%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.