Roasted Pumpkin Quinoa Risotto with Feta and Spinach Recipe

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese is lower in calories and offers a tangy flavor.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potato

Sweet potato is often less expensive and provides similar sweetness.

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

White rice is more affordable and has a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a low-calorie option for cheesy flavor.

Preheat oven to 400°F (200°C).

Cut pumpkin into cubes and toss with olive oil, salt, and pepper.

Spread pumpkin on a baking sheet and roast for 25-30 minutes until tender.

Rinse quinoa under cold water and drain.

Heat olive oil in a large skillet over medium heat.

Add chopped onion and garlic, sauté until translucent, about 3-4 minutes.

Stir in quinoa and toast for 2-3 minutes until slightly golden.

Pour in vegetable broth and bring to a simmer.

Reduce heat and cook, stirring occasionally, until quinoa is tender, about 15 minutes.

Add roasted pumpkin, spinach, lemon juice, and nutmeg to the quinoa.

Stir in feta cheese and cook until spinach wilts, about 2-3 minutes.

Season with salt and black pepper to taste.

Remove from heat and stir in fresh herbs and parmesan cheese.

Serve warm, garnished with additional feta and herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens