Ethiopian Quinoa Pumpkin Stew Recipe

Total Time 20 hours
Servings 4


  • 2 cups dry quinoa
  • 3 cups home made pumpkin puree
  • 1 red onion
  • 4 tablespoons berber spice or to taste
  • sea salt to taste


For the pumpkin puree

  • Make your fresh pumpkin puree by putting the pumpkin in a plastic bag and throwing it down on the ground hard to break it.
  • Place the pieces on a parchment lined baking tray and bake at 350 for about 1 hour.
  • Poke it with a fork to see when it's completely ready and soft.
  • Take it out, and peel the skin easily.
  • I used a fork to hold it down, and a knife to scrape so I don't get burned. It's important to do it when it's still hot to easily get it out.
  • Then put all the pumpkin in a blender and blend until smooth.

For the quinoa

  • Soak the quinoa in water (to cover) for 48 hours. It makes cooking a breeze.

For the stew

  • Put a small amount of water at the bottom of your pot, and put the chopped red onion in there. Cook for about 10 minutes, until it turns translucent.
  • Add rinsed quinoa (discard soaking water), and 2 cups water.
  • Add berber spice, and cook for about 10 minutes, until the water is gone.
  • Add pumpkin puree and mix well.
  • Turn off heat.
  • Serve on injera, or on its own.
  • I served this on store bought injera - it is made from iron rich teff, and fermented. So good! You can enjoy on its own too.