This za'atar pumpkin quinoa pilaf is a jewel-toned fall side dish: fluffy quinoa scented with cinnamon, cardamom and bay, topped with za'atar-roasted squash, sweet persimmon, pomegranate seeds, pistachios and fresh cilantro. It's vegan, naturally gluten-free, and pretty enough for a holiday table.
The magic is in the layers of flavor. Tossing the pumpkin in za'atar, a Middle Eastern blend of thyme, tangy sumac and toasted sesame seeds, before roasting gives it caramelized, herby edges. The quinoa simmers with whole spices so every bite is subtly fragrant, and the fruit, nuts and herbs on top add juicy, crunchy, fresh contrast. Serve it as a side, or as a light main with a scoop of hummus.
Key Ingredients & Substitutions
- Butternut squash. Also called butternut pumpkin, it roasts up sweet and tender. Kabocha, red kuri, sugar pumpkin or even sweet potato all work the same way.
- Za'atar. This tangy, herby spice blend is what makes the dish special. Look for za'atar in the spice aisle or at Middle Eastern grocers. In a pinch, mix dried thyme, a little sumac or lemon zest, and toasted sesame seeds.
- Quinoa. White quinoa cooks up light and fluffy for a pilaf. Red or tricolor quinoa add a nuttier bite and hold their shape a little more. Always rinse it first to remove the bitter coating.
- Whole spices. A cinnamon stick, a few lightly crushed cardamom pods and bay leaves perfume the quinoa as it cooks. If you only have ground spices, use a pinch of cinnamon and ¼ teaspoon of ground cardamom instead.
- Shallot. Sautéed until golden, it gives the pilaf a gentle sweetness. Half a small onion works too.
- Persimmon. Crisp Fuyu persimmons taste like a cross between an apple and a peach, with a hint of spice. They're optional. Swap in sliced pear, apple or dried apricots if you can't find them.
- Pomegranate, pistachios and cilantro. The finishing trio adds juicy pops, crunch and freshness. Toasted almonds or pepitas can replace the pistachios, and parsley or mint can stand in for cilantro.
How to Make Za'atar Pumpkin Quinoa Pilaf
Start by tossing wedges of peeled squash with olive oil, za'atar and a pinch of salt, then roast them on a lined baking sheet until tender and caramelized around the edges.
While the squash roasts, rinse the quinoa well. Sauté the shallot with the cinnamon stick, cardamom pods and bay leaves in a little oil until golden and fragrant, then stir in the quinoa and toast it for a couple of minutes. Add the vegetable stock, bring it to a simmer, cover and cook on low until the quinoa is tender and the liquid is absorbed.
Fluff the quinoa with a fork, remove the whole spices, and stir in the lemon zest. Spoon it onto a platter, then top with the roasted squash, persimmon, pomegranate seeds, pistachios and cilantro.
Helpful Tips
Rinse the quinoa. Quinoa has a natural coating called saponin that can taste soapy or bitter. A good rinse in a fine-mesh strainer takes care of it.
Give the squash space. Spread the pieces in a single layer with a little room between them so they roast and caramelize instead of steaming. Use two trays if needed.
Toast the quinoa. Stirring the rinsed quinoa in the pan with the shallot and spices for a few minutes before adding the stock gives it a nuttier flavor and helps the grains stay separate and fluffy.
Let it rest. Once the liquid is absorbed, turn off the heat and leave the pot covered for 5 minutes. The quinoa finishes steaming and fluffs up beautifully.
Add the toppings just before serving. Scatter the fruit, nuts and herbs on at the last minute so the pistachios stay crunchy and the cilantro stays bright.
Variations
- Add chickpeas. Roast a can of drained chickpeas with the squash for extra protein and turn the pilaf into a hearty main.
- Greens. Stir a couple of handfuls of baby spinach or chopped kale into the hot quinoa so it wilts.
- Different grain. Make it with bulgur, farro, couscous or brown rice, adjusting the liquid and cooking time as needed.
- Sweeter. Add a handful of dried cranberries, golden raisins or chopped dates to the quinoa.
- Tahini drizzle. Whisk tahini with lemon juice, water and a pinch of salt and drizzle it over the top.
- Spicier. Sprinkle the squash with a pinch of Aleppo pepper or chili flakes along with the za'atar.
Serving Ideas
This pilaf is a stunning side for Thanksgiving or any fall dinner. Serve it alongside rice and pecan-stuffed squash, a big green salad, or a bowl of roasted vegetable pumpkin soup.
To make it a main dish, add chickpeas or crispy baked tofu, and serve it with hummus, warm pita and a drizzle of tahini. It's also great packed into lunch containers, since it tastes good warm, at room temperature or even cold.
Storing & Freezing
Store the pilaf and roasted squash in an airtight container in the refrigerator for up to 4 days. For the best texture, keep the pistachios, pomegranate and cilantro separate and add them just before serving. Reheat in the microwave or a covered skillet with a splash of water, or enjoy it cold as a salad.
The quinoa and roasted squash can be frozen (without the fresh toppings) for up to 3 months. Thaw overnight in the fridge and reheat gently, then add fresh fruit, nuts and herbs. Persimmon and pomegranate don't freeze well, so always add them fresh.
More Vegan Grain Dishes
If you loved this recipe, here are a few more you might enjoy:
- Vegan Wild Rice Pilaf with Spinach and Almonds
- Tabbouleh Salad (with Quinoa, Bulgur, or Couscous)
- 25 Vegan Butternut Squash Recipes
- 34 Vegan Mediterranean Diet Recipes
Recipe
Za'atar Pumpkin Quinoa Pilaf
Equipment
- baking sheet
- Medium saucepan with lid
- Fine-mesh strainer
Ingredients
- 1 lb butternut squash peeled, seeded and cut into wedges (about 3 cups)
- 1½ tablespoon za'atar
- 1½ tablespoon olive oil divided
- 1 shallot diced
- 1 cup quinoa rinsed and drained
- 1 cinnamon stick
- 4 cardamom pods lightly crushed
- 3 bay leaves
- 1¼ cups vegetable stock
- zest of ½ lemon
- ½ Fuyu persimmon sliced (optional)
- ¼ cup pomegranate seeds
- ¼ cup pistachios toasted and roughly chopped
- ½ cup fresh cilantro roughly chopped
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Toss the squash with half the olive oil, the za'atar and a couple of pinches of salt. Spread in a single layer and roast for 25 to 30 minutes, until tender and lightly caramelized.
- Meanwhile, heat the remaining oil in a medium saucepan over medium-low heat. Add the shallot, cinnamon stick, cardamom pods and bay leaves and cook, stirring, until the shallot is golden, about 5 minutes.
- Add the rinsed quinoa and stir for 2 minutes to toast. Pour in the vegetable stock with a pinch of salt and bring to a simmer.
- Cover, reduce the heat to low and cook for 15 minutes, until the quinoa is tender and the liquid is absorbed. Remove from the heat and let stand, covered, for 5 minutes.
- Remove the whole spices, fluff the quinoa with a fork and stir in the lemon zest. Season with salt and pepper to taste.
- Spoon the pilaf onto a platter and top with the roasted squash, persimmon, pomegranate seeds, pistachios and cilantro. Serve warm or at room temperature.
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