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    MJ & Hungryman » Baby/Kid-Friendly Recipes » Family Meals » One Pot Parmesan Pumpkin Quinoa

    One Pot Parmesan Pumpkin Quinoa

    By Min On October 15, 2018, Updated February 11, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    one pot parmesan pumpkin quinoa - mjandhungryman

    This fall inspired ultimate comfort meal, one pot parmesan pumpkin quinoa, is super easy to make, healthy, and delicious! It’s vegetarian, naturally gluten free and makes for a perfect weekday meal that the whole family can enjoy together!

    one pot parmesan pumpkin quinoa - mjandhungryman

    When I asked on Instagram @kidfriendly.meals what type of recipes you’d like to see more of, there was an overwhelming request for quick and easy weeknight meal recipes! And what could be easier than a one pot meal packed with nourishing ingredients.

    You can honestly use up whatever vegetable you have on hand! This is a great way to serve quinoa to your little ones as well bc the tiny grains won’t go flying everywhere! Hope you enjoy this meal as much as we do!

    one pot parmesan pumpkin quinoa - mjandhungryman

    one pot parmesan pumpkin quinoa - mjandhungryman

    one pot parmesan pumpkin quinoa - mjandhungryman

    One Pot Parmesan Pumpkin Quinoa

    This fall inspired ultimate comfort meal, one pot parmesan pumpkin quinoa, is super easy to make, healthy, and delicious! It’s vegetarian, naturally gluten free and makes for a perfect weekday meal.
    5 from 3 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    Servings: 6
    Author: Min | MJ and Hungryman

    Ingredients

    • 1 tablespoon olive oil
    • 1 small yellow onion finely chopped
    • 3 garlic cloves minced
    • 1 medium parsnip chopped into ¼in. pieces
    • 1 medium red bell pepper chopped
    • 8 ounce portobello mushroom roughly chopped
    • ½ teaspoon cumin
    • ½ teaspoon coriander
    • ¼ teaspoon ground ginger
    • 15 ounce can no-sodium added chickpeas rinsed and drained (can also use cannellini beans)
    • 1 cup canned pumpkin
    • 1 cup quinoa
    • 2 ½ cups low sodium broth of choice
    • 1 cup spinach can use frozen, be sure to squeeze out as much water as possible
    • ½ cup grated parmesan see note
    • salt and pepper to taste

    Instructions

    • Heat oil in a large pot over medium high heat. Add the garlic and onion and cook until softened, about 3-4 minutes. Add the remaining vegetables with the spices and cook for about 5-8 minutes, stirring occasionally so everything gets well-incorporated
    • Add chickpeas, pumpkin, and quinoa and give it a good stir. Add the broth. Bring the pot to a boil, then reduce the heat to low and simmer, covered, for 20 minutes or so, until most of the liquid is evaporated and quinoa is nice and fluffy.
    • Turn off the heat and stir in the spinach and parmesan and season with salt and pepper to taste.

    Notes

    If extra wary of your little one’s sodium intake, you can add less. You can also set aside a portion for the baby and season the rest to taste.

    Nutrition

    Calories: 293kcal | Protein: 18g | Sodium: 170mg | Potassium: 882mg | Fiber: 11g | Sugar: 9g | Vitamin C: 36mg | Calcium: 176mg | Iron: 5mg
    Course Main
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

    one pot parmesan pumpkin quinoa - mjandhungryman

    « Recommended Toddler Serving Sizes with Visuals
    Omega-3 Fatty Acids for Mom and Baby »

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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    HI!

    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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