Roasted Pumpkin Quinoa Pilaf
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant vegan quinoa pilaf featuring roasted pumpkin, pomegranate, persimmon, and warm spices like cinnamon and cardamom. Festive and nourishing, it celebrates fall flavors in a single dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb butternut pumpkin (aka butternut squash, peeled, deseeded and cut into triangles)
- 1 1/2 tbsp za'atar spice
- 1 1/2 tbsp olive oil
- 1 shallot (diced)
- 1 cup quinoa
- 1 cinnamon stick
- 4 cardamom pods (lightly crushed)
- 3 leaves bay
- 1 1/4 cups vegetable stock
- zest of 1/2 a lemon
- 1/2 persimmon (cut into triangles)
- 1/4 cup pomegranate seeds
- 1/4 toasted pistachios (roughly chopped)
- 1/2 cup fresh cilantro (roughly torn or chopped)
- salt and pepper ( to taste)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 344mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 531mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 344MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.