Vegan Pumpkin Quinoa Risotto (Quinotto) with Chick Peas and Saffron
Easy and healthy vegan pumpkin quinoa risotto (quinotto) recipe with chick peas and saffron. Perfect for a quick weekday dinner!
Cook Time 40 minutes
Total Time 40 minutes
- 1/2 medium-sized Hokkaido pumpkin or Red kuri squash
- 200 grams or 1 cup chick peas
- olive oil
- 2 small red onions
- 1 clove garlic
- 5 threads dark red saffron
- 1 teaspoon turmeric
- 200 grams or 1 cup quinoa
- 100 ml or 1/2 cup white wine or the same amount of vegetable broth
- 500 ml or 2 cups vegetable broth
- 1-2 tablespoons pumpkin seeds to serve
- Optional for non-vegan:
- 50 grams or 1/2 cup grated parmesan
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!