Creamy Pumpkin Quinoa (Gf, V)

Updated: Nov 14, 2019

The farm I am working on harvested it's first pumpkin of the year this week! You all know what that means- pumpkin party! It's pumpkin bread, pumpkin pie, pumpkin pasta, pumpkin shakes, pumpkin tea, pumpkin season! I know it's only September, but I'm really freaking excited!

The weather today made me feel even more like I was in pumpkin paradise, in the high 60's and low 70's all day. It was beautiful out there! So with the season change coming and the royal pumpkin starring at me from the counter, I decided it would be a perfect night for some pumpkin pasta. Mid-cooking, I realized we were actually completely out of pasta, oops! So I popped the next best thing on the stove, and voila, creamy pumpkin quinoa came to life!

I hope you all are as excited for the pumpkin madness that's about the ensue and maybe you can give your sweet tooth a little break from pumpkin spiced muffins, pies, and lattes, and whip up some pumpkin quinoa!

Happy fall, happy pumpkin season, and happy eating!

Creamy Pumpkin Quinoa

Makes 3-4 servings


  • 1 1/2 cup raw quinoa, cooked (should make about 4 cups cooked quinoa)

  • 1 Tbsp Butter (can substitute for any other cooking oil to make vegan)

  • 1 onion, diced

  • 1 Tbsp olive oil

  • 2 cups kale, chopped

  • 1 small yellow squash, diced

  • 6 garlic cloves, minced

  • 1 1/2 cups pumpkin puree, fresh or canned

  • 1/2 cup flax milk (or preferred milk)

  • 1/2 cup water

  • 1/2 tsp arrowroot powder

  • 4 fresh rosemary sprigs

  • 1/4-1/2 tsp thyme

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • Optional: sprinkle of cayenne pepper

  • Optional: sprinkle of nutmeg


  1. Cook quinoa according to directions. Cover 1 1/2 cups raw quinoa with 3 cups water. Simmer until quinoa is done.

  2. Sautee the diced onion and butter on a large pan until onions are almost translucent.

  3. Add olive oil, kale, squash, and garlic. Cook on low to medium heat until squash is cooked through.

  4. Add pumpkin puree, flax milk, water, rosemary, thyme, salt, pepper, and optional cayenne and nutmeg. Mix all ingredients together. Sprinkle arrowroot flour on top and quickly mix in with fork. Let sauce simmer for 5-10 minutes, until it begins to thicken.

  5. Once sauce has thickened and quinoa is finished cooking, mix quinoa into the pan with the pumpkin sauce. Mix together and enjoy! Top with goat cheese, roasted pumpkin seeds, or green onions to make it extra special :)

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