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WonkyWonderful

Whole Food for the Whole Family

October 6, 2013 By Nicole Harris 5 Comments

Gluten Free Vegetarian Pumpkin Quinoa Bowl

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This Pumpkin Quinoa Bowl is gluten free, vegetarian and full of fall flavor!  The quinoa, pumpkin, cranberries, pecans and gorgonzola come together in a perfect blend of textures and flavors.
quinoa, pumpkin, pecan and cranberries in beige bowl, photo text: gluten free pumpkin quinoa bowl

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Vegetarian Dinner Recipe

It is down to a chilly 78° here in California, which means time for some fall recipes!  Once the temperature drops about five more degrees I can finally get started on my fall baking . . . WooHoo!

I’ve used pumpkin puree in many recipes but I realized that I had never used fresh pumpkin in any of my meals.  Probably because I dislike the entire process of cleaning pumpkins.  I’m not a big fan of carving pumpkins just for that reason.  I hate scooping and scraping out all of the pumpkin seeds and goop!

The Very Vegetarian Challenge has some rules that I had to follow:

Yields 2 servings.
Uses 10-12 ingredients.
Include vegetables, starch/grain and a protein.
Includes seasonal ingredients.
Only require 5-6 easy steps to follow.
No blenders, food processors or dutch ovens allowed.
Recipes are ready within 30 minutes, start to finish (including chopping).

I have to admit, the 30 minute time limit was a hard one for me.  I’m more of a leisurely cook.  You will never catch me on one of those frantic cooking competition shows, that is for sure!

thinly sliced celery in white bowl next to mandolin

Use the OXO Handheld Mandoline on setting 1 to slice the celery extra thin.

hand scooping seeds out of small pumpkin

Clean the pumpkin with the large OXO Fruit Scoop.  I suggest using both hands to do this, but I needed my other hand to take the photo.

pumpkin, celery and cranberries in pan with wooden spoon

Sauté the ingredients.

whisk in bowl with cream and crumbly cheese

Use the OXO 9″ Whisk to mix the creamy gorgonzola dressing. 

quinoa, pumpkin and cranberries in beige bowl next to plates and forks

Continue to Content
quinoa, pumpkin and cranberries in beige bowl next to plates and forks

Pumpkin Quinoa Bowl

Yield: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This Pumpkin Quinoa Bowl is gluten free, vegetarian and full of fall flavor!  The quinoa, pumpkin, cranberries, pecans and gorgonzola come together in a perfect blend of textures and flavors.

Ingredients

Pumpkin Quinoa

  • 1/4 Cup Dry Quinoa - 1/2 Cup Water
  • 3/4 Cup Sliced Celery, about 1 stalk
  • 2 Cups Cubed Pumpkin *, 1/2 small pumpkin
  • 1 Tb Butter
  • 1 Tb Olive Oil
  • 1/4 Cup Dried Cranberries
  • 2 Tb Chopped Pecans
  • Salt/Pepper to taste

Dressing

  • 1/3 Cup Plain Greek Yogurt
  • 2 Tb Milk
  • 1/4 Cup Gorgonzola Cheese

Instructions

  1. 1. Begin cooking quinoa in water according to package directions. Some quinoa requires a rinse before cooking.
  2. 2. Prep the celery and pumpkin. Thinly slice the celery. Cut pumpkin in half then scoop out the seeds and goop. Carefully remove the pumpkin skin, cutting from the top in a downward motion. Chop pumpkin into one inch pieces.
  3. 3. Make the dressing by whisking together the Greek yogurt, milk and gorgonzola until fully incorporated. (this can be done while the pumpkin is cooking)
  4. 4. Melt the butter and oil in a large sauté pan over medium heat. Add pumpkin and cook for 10 minutes (until soft and slightly browned), stirring frequently. Add the celery and cranberries, cook for 5 more minutes. Add salt, pepper and pecans 1 minute before removing from heat.
  5. 5. Mix the sauteed pumpkin mixture with the cooked quinoa. Top with a dollop of gorgonzola dressing. Add some extra chopped pecans and gorgonzola crumbles to finish (optional). Serve immediately.

Notes

*Make sure you buy the cooking/baking pumpkins!

Nutrition Information
Yield 2 Serving Size 1
Amount Per Serving Calories 461Total Fat 25gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 14gCholesterol 31mgSodium 610mgCarbohydrates 52gFiber 8gSugar 24gProtein 14g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

© Nicole Harris
Cuisine: American / Category: Dinner
 pumpkin quinoa in beige bowl next to plates and mini pumpkins

More Quinoa Goodness:

Fresh Tuna Quinoa Salad
Roasted Strawberry Quinoa
Chicken & Salsa Verde Quinoa Bowl

 

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Filed Under: Dinner Tagged With: cheese, cranberry, greek yogurt, nuts, pumpkin, quinoa

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Reader Interactions

Comments

  1. Mel says

    October 6, 2013 at

    Now that looks nice! I like the fruit scoop too, how handy. Do you know we don’t have canned pumpkin here. So any pumpkin dish is from a pumpkin.

    Reply
    • Nicole Harris says

      October 7, 2013 at

      No canned pumpkin!?! You never cease to amaze me, Mel! You must really be sick of all the pumpkin recipes all over blogland since most of them use canned pumpkin 😉

      Reply
  2. tessa says

    October 10, 2013 at

    So going to try this this week! We shared with our FB readers at homesteadlady.com.

    Reply
    • Nicole Harris says

      October 10, 2013 at

      Thanks Tessa! I hope you enjoy. I wasn’t sure if all of these flavors were going to work … but I loved it!

      Reply
  3. Healthy Gifts in a Basket says

    October 12, 2013 at

    Beautiful dish, your photos are fantastic. Splendid seasonal flavors and colours. I’m not vegetarian but I would like to try this recipe.

    Reply

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