Bowl of quinotto topped with pumpkin seeds and chard. In gray bowl atop a multicolored wooden background.
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Quinotto with Winter Squash and Greens

Slow cooked quinoa creates a creamy risotto like dish with the flavors of winter squash, thyme and sage.  Topped with sautéed greens and toasted pumpkin seeds.
Course Dinner, Main Course
Cuisine Comfort Food, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 471kcal
Author Lyn Croyle



  • 2 tsp olive oil
  • 2 leeks white part only sliced
  • 4 garlic cloves minced
  • 1 ½ cups tri-colored quinoa
  • 1 cup white wine
  • 4 cups vegetable broth divided
  • 1 cup butternut squash pureed
  • 2 T nutritional yeast
  • 1 tsp soy sauce
  • 1 T miso
  • Dried Sage 1 tsp
  • Fresh thyme 1 T
  • ½ - tsp sea salt
  • Fresh ground pepper to taste
  • ¼ cup pumpkin seeds or walnuts*


  • 2 tsp olive oil divided
  • 2 garlic cloves minced
  • 1 Bunch Swiss Chard or Kale
  • Salt and pepper to taste



  • Place quinoa in a fine mesh strainer and rinse with clean water for a few minutes. Be sure to drain as much water as possible from the quinoa.
  • Heat 2 tsp olive oil in a large saucepan or dutch oven over medium-high heat. When hot, add leeks and saute until softened and translucent about 4-5 minutes. Add 2 cloves of minced garlic and cook for 30 seconds to release flavor.
  • Add the quinoa and continue stirring. The quinoa will begin to toast a bit and any remaining liquid from the vegetables should dry out.
  • Add white wine to quinoa and stir well. Allow the liquid to be completely absorbed or evaporated.
  • Add two cups of vegetable stock, stir to combine and lower the heat and allow it to simmer for 5-10 minutes or until all the liquid is absorbed. Stir occasionally.
  • Add another cup of vegetable stock and after stirring it in allow it to cook for an additional 5-10 minutes.
  • Combine the final cup of water with the squash puree, miso, soy sauce and nutritional yeast. When all the liquid has been absorbed from the previous addition, add the squash and water mixture to the pan. Add the seasonings thyme and sage. Cook for five minutes and then add salt and pepper. Taste to adjust seasonings.
  • After adding the last cup of liquid, toast the pumpkin seeds**. Place the pumpkin seeds in a skillet over medium heat to toast. Gently shake the pan frequently to move the seeds around so they don’t burn. They should toast in 2-3 minutes.
  • Once all the liquid is absorbed. Add the parmesan cheese. Taste to see if additional salt and/or pepper is needed. Stir in the kale.


  • While the quinoa is cooking begin prepping greens. Wash and drain the leaves. Remove the leaves stalks and trim out the thicker pieces of the ribs.
  • Heat ½ T of olive oil in a skillet over medium high heat, add 2 cloves of minced garlic to the pan and stir for 30 seconds. Add greens and stir and allow to cook for 2 minutes. Add 2 T water, cover and allow to simmer for 3-5 minutes or until the greens are tender and wilted but not mushy. Add salt and pepper to taste.
  • Serve up quinotto and top with with top each serving off with 1 T toasted pumpkin seeds and greens.


Serving: 1.5cup | Calories: 471kcal | Carbohydrates: 63g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 843mg | Potassium: 771mg | Fiber: 11g | Sugar: 5g | Vitamin A: 13050IU | Vitamin C: 65.2mg | Calcium: 140mg | Iron: 7mg