Get ready to fall in love with your new favorite all-in-one meal: the Quinoa Bowl with Pumpkin Radicchio and Broccoli.
Forget the usual sad salad! This bowl is a true triumph of flavors and colors: enveloping thanks to the sweetness of roasted pumpkin, which pairs perfectly with the bitter and crunchy touch of radicchio.
It’s enriched with light and protein-packed quinoa, which serves as the perfect base, crowned by a delicious hard-boiled egg, creamy just right, adding nourishment and taste, all enriched with Parmesan flakes for crunchiness.
It’s a lean dish so tasty and satisfying that it’s ideal for the Christmas Eve menu, but it’s so balanced, quick to prepare (especially if you already have the pumpkin cooked!), and healthy that it will become your secret weapon for office lunch, a light dinner, or a pre-workout meal.
Ready to bring a real explosion of taste, simplicity, and wellness to the table? Follow the recipe but first check out the other delicious and especially vegetarian ideas to try😉
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients to prepare the Quinoa Bowl with Pumpkin, Radicchio, and Broccoli
- 2/3 cup quinoa
- 7 oz pumpkin (net weight)
- 5.3 oz radicchio
- 5.3 oz broccoli
- 2 hard-boiled eggs
- 1 oz Parmesan Reggiano DOP (in flakes)
- 2 pinches salt
- to taste black pepper (freshly ground)
- 2 tbsp extra virgin olive oil
Preparation of Quinoa Bowl with Pumpkin, Radicchio, and Broccoli
Cut the pumpkin already cleaned into not too small cubes, separate the broccoli florets, and hard boil the eggs.
In a large high-sided skillet, brown the pumpkin with a little extra virgin olive oil for 10/12 minutes, add salt and set aside.
In the same skillet, brown the broccoli florets by adding a few tablespoons of water until they are tender but still whole.
Cook the quinoa according to the package instructions in plenty of slightly salted water.
Drain and keep warm.
Cut the radicchio into strips after washing it and sauté it in a pan with a drizzle of extra virgin olive oil just long enough to soften it.
Peel the hard-boiled eggs and cut them in half.
Compose the bowl (one per person) by distributing half of each ingredient without overlapping them.
Add a hard-boiled egg in the center, season everything with salt, ground black pepper, and a drizzle of extra virgin olive oil.
Finally, add some cheese flakes and serve when everything is still warm.
If you prefer, you can heat each bowl in the microwave for 30 seconds to serve it hot.
Storage, tips, and variations
You can substitute quinoa with basmati rice or bulgur.
We used late Treviso radicchio, but you can use whichever you prefer.
Substitute vegetables according to the season to always have a simple and tasty bowl to make.
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