Quinoa Risotto Stuffed Pumpkins

Quinoa Risotto Stuffed Pumpkins

  • Serves: 3 Stuffed Pumpkins
Quinoa Risotto Stuffed Pumpkins

Quinoa Risotto Stuffed Pumpkins

Diets

  • Vegan
  • Gluten free

Ingredients

  • Produce

    • 1/2 cup Chickpeas, Cooked
    • 1 clove Garlic
    • 1 Onion, medium
    • 3 Pumpkins, small
    • 1/2 Red bell pepper
  • Canned Goods

    • 1 1/2 cup Vegetable broth
  • Pasta & Grains

    • 1/2 cup Quinoa
  • Baking & Spices

    • 1 tbsp Nutritional yeast
    • 1/4 tsp Paprika, smoked
    • 1/4 tsp Salt
  • Oils & Vinegars

    • 5 tsp Olive oil
  • Beer, Wine & Liquor

    • 1/3 cup White wine

Found on

Description

Tasty Vegan Recipes

Tender, roasted pumpkins filled with quinoa risotto and infused with white wine and garlic.

Ingredients

  • 3 small pumpkins (I used Jack-be-little, sugar pumpkins will work as well)
  • 2 tsp olive oil
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • ½ red bell pepper, finely chopped
  • 1 clove of garlic, chopped
  • ½ cup quinoa
  • ⅓ cup white wine
  • 1 and ½ cup vegetable broth
  • ¼ tsp smoked paprika
  • ¼ tsp salt
  • 1 tbsp nutritional yeast
  • ½ cup cooked chickpeas

Directions

  • Preheat the oven to 350°F.
  • Wash the pumpkins, cut off the top and scrape out all the seeds.
  • Lightly brush the inside with olive oil, replace the tops on each pumpkin and place them on a baking sheet lined with parchment paper.
  • Bake for about 40 minutes, or until tender.
  • In a large skillet, heat one tablespoon of olive oil over medium heat.
  • Add the onion and cook for about 5 minutes, until soft and slightly caramelized. Add the red bell pepper and garlic and cook for another 5 minutes.
  • Stir in the quinoa and cook until it is coated with oil, about 1 minute.
  • Pour in the white wine and stir constantly until fully absorbed. Pour in the vegetable broth (or water) and salt. Cook uncovered for about 20 minutes until the quinoa is cooked. If needed, drain excess water.
  • Stir in the nutritional yeast and cooked chickpeas. Cover to keep warm while the pumpkins are roasting.
  • When the pumpkins are tender, remove from the oven and fill each pumpkin with the quinoa risotto.
  • Top with fresh parsley or your favorite herbs and cover with the pumpkins tops.

Nutrition

Nutrition Information Serving size: ½ Pumpkin Calories: 190 Fat: 6g Carbohydrates: 27.3g Sugar: 6.4g Fiber: 6.8g Protein: 7g
  • Serves: 3 Stuffed Pumpkins
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Title:

Quinoa Risotto Stuffed Pumpkins - Full of Plants

Descrition:

It’s not because Halloween and Thanksgiving are over that we can’t continue to enjoy pumpkin all winter. I’m thinking about soups, pies, waffles, or in this case: roasted pumpkins filled with risotto. Can you believe there are only 3 weeks left until Christmas? And I don’t have a single gift ready! I’m the kind of people that buy...Read More »

Quinoa Risotto Stuffed Pumpkins

  • Produce

    • 1/2 cup Chickpeas, Cooked
    • 1 clove Garlic
    • 1 Onion, medium
    • 3 Pumpkins, small
    • 1/2 Red bell pepper
  • Canned Goods

    • 1 1/2 cup Vegetable broth
  • Pasta & Grains

    • 1/2 cup Quinoa
  • Baking & Spices

    • 1 tbsp Nutritional yeast
    • 1/4 tsp Paprika, smoked
    • 1/4 tsp Salt
  • Oils & Vinegars

    • 5 tsp Olive oil
  • Beer, Wine & Liquor

    • 1/3 cup White wine

The first person this recipe

fullofplants.com

fullofplants.com

387 0

Found on fullofplants.com

Full of Plants

Quinoa Risotto Stuffed Pumpkins - Full of Plants

It’s not because Halloween and Thanksgiving are over that we can’t continue to enjoy pumpkin all winter. I’m thinking about soups, pies, waffles, or in this case: roasted pumpkins filled with risotto. Can you believe there are only 3 weeks left until Christmas? And I don’t have a single gift ready! I’m the kind of people that buy...Read More »