Pumpkin Quinoa Risotto from Chef Talia Pollock

Talia Pollock

Pumpkin Quinoa Risotto


  • 2 tbsp coconut oil, divided 1 cup quinoa, uncooked
  • 2½ + ¾ cup veggie stock (divided)
  • ½ sweet white onion, diced
  • ¼ tsp allspice
  • ½ tsp salt + 1 pinch
  • 2 cups pumpkin puree


  1. Rinse quinoa well. Add to a pot on the stove, along with 2½ cups of veggie stock.
  2. Turn on the heat to high and bring to a boil. Then turn down the heat and let simmer for about 20 minutes, or until the stock has evaporated.
  3. Meanwhile, while the quinoa is cooking, dice half an onion. Add 1 tbsp of coconut oil to a sauté pan and turn the heat to medium to melt it.
  4. Add the diced onion to the pan, along with a pinch of salt. Sauté on medium heat until the onions are soft and translucent. Check the quinoa - it should be done now.
  5. Turn off the heat. Once the onions are also done, add those to the quinoa pot. Mix well. Keep the heat off.
  6. Back in the sauté pan, add 2 cups of pumpkin puree, 1 tbsp coconut oil, ½ tsp salt and ¼ tsp allspice.
  7. Mix together and cook, just until the pumpkin puree is warm. Once warm, add to the pot of quinoa, with another ¾ cup of veggie stock. Mix everything well and turn the heat on to medium low.
  8. Cook for another 3 minutes, just so everything’s at perfect eating/serving temperature. Then, eat/serve! (It’s nice garnished with parsley.)

Recipe courtesy of Talia Pollock