Quinoa Tabbouleh with Pumpkin
3 servings
45 minutes
The recipe was prepared in our kitchen by chef Anton Kovalkov. The light Middle Eastern tabbouleh salad can be made more colorful and filling by adding pieces of baked pumpkin. Thus, this salad moves into the category of hot appetizers, which is very useful in the cold season.
1
Clean the pumpkin from seeds, salt it, generously grease with butter and send it to an oven preheated to 190 degrees for 20-25 minutes. Bake until soft.
- Butternut squash: 0.3 piece
- Salt: to taste
2
Boil water, add salt, a bit of olive oil and pour in quinoa. Cook for 15-20 minutes. When the grains are ready, drain the water and transfer to a clean dish to cool faster.
- Salt: to taste
- Olive oil: 50 ml
- Quinoa: 100 g
3
Chop all the greens finely.
- Spinach: 30 g
- Mint: 20 g
- Cilantro: 20 g
4
Add herbs, olive oil, salt, and a teaspoon of honey to the cooled quinoa.
- Spinach: 30 g
- Mint: 20 g
- Cilantro: 20 g
- Olive oil: 50 ml
- Salt: to taste
- Honey: 1 teaspoon
5
Chop the nuts with a knife, not too finely.
- Hazelnut: 10 g
6
Grate the lemon zest and squeeze the lemon juice. Mix.
- Lemon: 1 piece
7
Add about 2 tablespoons to the quinoa. Mix and serve the tabbouleh on a plate.
- Hazelnut: 10 g
- Quinoa: 100 g
8
Remove the pumpkin flesh from the skin with a fork and place it on the plate.
- Butternut squash: 0.3 piece
9
Break the Adyghe cheese into pieces on top, sprinkle with pomegranate seeds, and drizzle with olive oil.
- Adyghe cheese: 70 g
- Pomegranate seeds (arils): 20 g
- Olive oil: 50 ml
10
To submit.
