Pumpkin with quinoa
4 servings
30 minutes
Pumpkin should be baked in the oven with herbs, and then some of it should be turned into puree. The finished pumpkin is combined with the finished cereal, their union is sealed with narsharab sauce and pumpkin oil.
1
Bake pumpkin with thyme, garlic, and rosemary under foil at 200 degrees until ready. Cut half of the pumpkin into cubes, blend the other part with pumpkin and butter.
- Pumpkin: 500 g
- Thyme: to taste
- Garlic: to taste
- Rosemary: to taste
- Pumpkin seed oil: 100 ml
- Butter: 50 g
2
Cook quinoa in boiling salted water until ready for 10-15 minutes.
- Quinoa: 100 g
3
For the pesto, blend roasted pumpkin seeds with pumpkin oil. Add salt to taste.
- Pumpkin seeds: 100 g
- Pumpkin seed oil: 100 ml
- Thyme: to taste
4
We mix diced pumpkin with narsharab sauce and pumpkin oil. We do the same with quinoa.
- Pumpkin: 500 g
- Narsharab (pomegranate sauce): 25 ml
- Pumpkin seed oil: 100 ml
- Quinoa: 100 g
5
Spread the pumpkin sauce on the plate, place the seasoned pumpkin, then the quinoa. Add pumpkin seeds, roasted hazelnuts, and grated parmesan.
- Pumpkin seed oil: 100 ml
- Pumpkin seeds: 100 g
- Hazelnut: 20 g
- Parmesan (Parmigiano Reggiano): 20 g
