Vegan Pumpkin Quinoa Risotto (Quinotto with Chick Peas and Saffron

• Produce

  • 200 g Chick peas
  • 1 clove Garlic
  • 1/2 Hokkaido pumpkin or red kuri squash, medium-sized
  • 2 Red onions, small

• Canned Goods

  • 500 ml Vegetable broth
  • 100 ml White wine or the same amount of vegetable broth

• Pasta & Grains

  • 200 g Quinoa

• Baking & Spices

  • 1 Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 tbsp Pumpkin seeds to serve

• Dairy

  • 50 g Parmesan, grated

• Other

  • 5 Threads dark red saffron

Found on happykitchen.rocks

Description

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.
• Chop onion and garlic and put them into a skillet. Cook for 3 minutes or until translucent and add saffron, turmeric and quinoa. Cook for 1-2 minutes, stirring constantly. Add wine and let it evaporate.
• Add the broth and cook until the liquid is mostly absorbed, stirring occasionally, for around 15-20 minutes. Add the pumpkin, chick peas (and parmesan if not vegan).
• Stir everything together for a few minutes and season with salt and black pepper to taste. Sprinkle with pumpkin seeds to serve. Enjoy!
• 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.
• Chop onion and garlic and put them into a skillet. Cook for 3 minutes or until translucent and add saffron, turmeric and quinoa. Cook for 1-2 minutes, stirring constantly. Add wine and let it evaporate.
• Add the broth and cook until the liquid is mostly absorbed, stirring occasionally, for around 15-20 minutes. Add the pumpkin, chick peas (and parmesan if not vegan).
• Stir everything together for a few minutes and season with salt and black pepper to taste. Sprinkle with pumpkin seeds to serve. Enjoy!