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.

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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!

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

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.

Sauté the ingredients.

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

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.

Print

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.

 

More Quinoa Goodness:

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

 

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