Cauliflower and Pumpkin Quinoa Vegan Pilaf

Feed the entire family with this tasty and delicious meal. Quinoa is an excellent source of protein and makes a great rice alternative in this recipe.


Prep Time: 10 mins
Cook Time: 30 mins
Yields: 4-6


  • 1 tablespoon olive oil
  • 2 garlic clove, minced
  • 1/2 head cauliflower, cut into small florets
  • 1/2 butternut pumpkin, peeled and cut into small cubes
  • 1/2 cup chopped green onions
  • 1 cup quinoa
  • 3 cups water or vegetable stock
  • 2 bay leaves
  • 1 teaspoon oregano
  • salt and pepper, to taste
  • fresh parsley, for serving
  • 1 tablespoon almond flakes, for serving


  1. In a large heavy pot heat oil over medium heat. Add garlic, cauliflower, pumpkin and onions. Cook for 10 minutes stirring occasionally until vegetables start to soften.
  2. Add quinoa and water/vegetable stock, bay leaves and seasonings. Bring to a boil, cover and reduce the heat to a low. Simmer for 20 minutes. Remove from the heat, keep covered and let sit for another 10 minutes. Serve warm garnished with fresh parsley and almond flakes. Enjoy!

Nutrition Facts

Per serving: 260 KCALS | 9.8G FAT | 1.1G SAT FAT | 35.5G CARBS | 2.2G SUGAR | 5.6G FIBRE | 9.2G PROTEIN

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