Autumn Kinoto with quinoa, pumpkin, chestnuts and hazelnuts

Ingredients

• 200 g White quinoa (Rinse under cold water before cooking)
• 500 g Pumpkin (Cut into small dice, keep the edible skin)
• 1/2 unit Sweet onion (Finely slice)
• 30 g Toasted crushed hazelnuts (Toast lightly dry or in the oven)
• 100 g Cooked chestnuts (Cut into small pieces)
• 10 g Fresh flat parsley (Finely chop, reserve some for garnish)
• 1 c. à café Cumin seeds (Whole, lightly toasted)
• 500 ml Vegetable broth (Prepare hot or use diluted cube)
• 50 g Grated Grana Padano cheese (Grate just before use)
• 30 ml Plant cream (soy or oat) (Add at end of cooking for creaminess)
• 30 ml Extra virgin olive oil (For the initial sauté)
• to taste Salt
• to taste Ground black pepper

Instructions

1. Prepare the vegetables

   Finely slice ½ sweet onion, cut the pumpkin into small dice (keeping the skin) and chop the parsley. Set aside.

   Time: PT7M

2. Sauté onion and pumpkin

   Heat 2 tbsp olive oil in the pan over medium heat, add the onion and pumpkin. Sauté 10 minutes, stirring regularly until lightly golden.

   Time: PT10M

   Temperature: medium heat

3. Add cumin and quinoa

   Stir in 1 tsp cumin seeds and toast for 30 seconds, then add the rinsed quinoa. Mix quickly.

   Time: PT1M

4. Cook the quinoa

   Pour in 500 ml vegetable broth, cover and simmer over medium heat for 15 minutes, or until the quinoa has absorbed the liquid.

   Time: PT15M

   Temperature: medium heat

5. Prepare the toppings

   Dice the cooked chestnuts and finely chop the remaining parsley. Set aside.

   Time: PT5M

6. Creamy finish

   When the quinoa is cooked, stir in the chestnut dice, grated Grana Padano cheese (or 2 tbsp nutritional yeast for vegan version) and 30 ml plant cream. Mix 2‑3 minutes until a creamy texture is achieved.

   Time: PT3M

7. Season and add parsley

   Salt, pepper to taste, then fold in the reserved chopped parsley.

   Time: PT1M

8. Plating and garnish

   Divide the kinoto among plates, garnish with crushed toasted hazelnuts, a drizzle of olive oil, a few parsley leaves and, if desired, grilled pumpkin slices.

   Time: PT2M

Nutrition Facts

Calories

400

Protein

10 g

Carbohydrates

55 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of White quinoa: Arborio rice, Bulgur
• Instead of Pumpkin: Butternut squash, Pepper squash
• Instead of Sweet onion: Shallot, Leek
• Instead of Toasted crushed hazelnuts: Almonds, Walnuts
• Instead of Cooked chestnuts: Pecans, Hazelnuts
• Instead of Fresh flat parsley: Cilantro, Chives
• Instead of Cumin seeds: Ground cumin
• Instead of Vegetable broth: Chicken broth, Water + herbs
• Instead of Grated Grana Padano cheese: Parmesan, Nutritional yeast (2 tbsp)
• Instead of Plant cream (soy or oat): Coconut cream, Plant yogurt
• Instead of Extra virgin olive oil: Butter, Canola oil

Equipment Needed

• Chef's knife
• Cutting board
• Heavy‑bottomed pan or sauté pan
• Lidded saucepan
• Wooden spoon
• Cheese grater
• Measuring spoons
• Ladle (optional)
• Serving plates

Critical Steps — Do Not Skip

• Sauté onion and pumpkin without burning
• Cook quinoa with covered broth
• Incorporate cheese/cream to achieve proper creaminess

Chef Tips from the Video

• Lightly toast the hazelnuts before crushing to intensify their flavor.
• Using homemade broth (carrots, celery, onion) adds more depth.
• Drizzle a touch of truffle oil just before serving for a gourmet touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days in the fridge.

Freezer: Not recommended: quinoa and nut texture degrades.

Room temperature: Consume immediately or keep warm <40 °C for up to 2 hours.

Make-Ahead Tips

• Cook quinoa ahead and keep refrigerated; reheat with a splash of broth before adding other ingredients.
• Toast pumpkin slices the day before and reheat when plating.
• Pre‑chop parsley and chestnuts to save time.