Quinoa Pumpkin (or Squash) Lunch Bowl / Ciotola di Quinoa e Zucca

Every fall, my father-in-law shows up at my house with a massive pumpkin. Actually, it may be a squash. I’m not really sure. (The problem is that the word for pumpkin in Italian is “zucca” and the word for squash in Italian is “zucca.” Hence the confusion.)

Anyway, whatever it is, the thing generally weighs at least 20 kilos and is longer than my kitchen table.

IMG_3995As grateful as I am for the gesture of affection (he demonstrates love through food and produce) from this normally silent and stoic man (I think we have had five conversations since I got married), I always, consequently, spend the following week inventing all the pumpkin recipes I can handle- until the orange beast has been completely consumed.

Today I decided to make a protein packed, substantial “lunch bowl” with quinoa, cherry tomatoes, toasted pine nuts, onion and obviously- the literal elephant in the room: pumpkin!

It was not only beautiful, but very very good.

(EN) Pumpkin quinoa bowl


  • 4 cups chopped pumpkin (or squash)
  • 1 cup mixed (rainbow) quinoa
  • ½ cup pine nuts
  • 12-15 small cherry tomatoes
  • 1 medium purple onion
  • 1 lemon
  • Extra virgin olive oil
  • Paprika
  • Dried oregano
  • Dried thyme
  • Himalayan salt


Mix the chopped pumpkin pieces with olive oil, oregano, thyme, paprika and salt. Bake at 180c (350f) for 20 minutes or until soft. Rinse the quinoa for about a minute under running water (to remove the saponins). Add the quinoa to boiling water with the juice of one lemon and salt. Let it cook for about 10-12 minutes. Chop the onion and sauté with a drop of olive oil until translucent. Toast the pine nuts in a pan on high heat for about three minutes until lightly browned. Chop the tomatoes into halves. When the quinoa is cooked, drain it and add the cooked pumpkin. Mix in the toasted pine nuts, sautéed onion and cherry tomatoes. Drizzle a bit more olive oil, lemon and salt to taste. Serve in a big bowl and enjoy!


(IT) Ciotola di zucca e quinoa


  • 4 tazze di zucca affettato in piccoli quadretti
  • 1 tazza di quinoa mista
  • ½ tazza di pinoli
  • 12-15 pomodori pacchino
  • 1 cipolla di tropea
  • 1 limone
  • Olio di oliva extra vergine
  • Paprika
  • Origano secco
  • Timo secco
  • Sale himalayano


Salta in una ciotola grande i pezzetti di zucca con olio di oliva, origano, timo, paprika e sale. Trasferirli in un vassoio e cuoceteli nel forno a 180c per 20 minuti finche sono morbidi. Sciacqua la quinoa per 1 minuto sotto acqua. Metti la quinoa nell’acqua bollente con il suco di un limone e sale. Fatelo cuocere per 10-12 minuti. Tritare la cipolla e scaldare un po’ di olio di oliva in una padella. Soffriggere la cipolla finche si è imbiondite. Tostare i pinoli in una padella calda per tre minuti. Taglia i pomodorini a metà. Quando la quinoa è cotta e scolata, mischia con la zucca cotta. Aggiungere i pinoli, la cipolla e i pomodori crudi. Trasferire in una ciotola e aggiungere un’altra spruzzata di olio di oliva, suco di limone e sale. Servire e godere!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s