Original post by Yivat Mozes.


Ingredient Amount
Small Butternut 1
Lime 2
Agave syrup 1 Tbsp
Olive oil 4 Tbsp
Garlic cloves, pressed 3
Chili flakes 1/2 Tsp
Koriander seed 2 Tsp
Fennel seed 1 Tsp
Cumin seed 1 Tsp
Cinamon 1/2 Tsp
Salt 1 Tsp
Quinoa 1 cup
Almond shavings 30 gr


  1. Preheat the oven on 200 degrees.
  2. Wash the pumpkin, keep the skin on the pumpkin.
  3. Cut the pumpkin in half along the length and carve out the seeds.
  4. Cut the pumpkin in even slices, about 2 cm between cuts.
  5. Grind the spices (koriander, fennel, salt, cumin, cinamon and chili flakes) into powder.
  6. Add the pressed garlic and olive oil to the spices, stir to blend the spices into the oil.
  7. Place the pumpkin in an oven dish or tray, then rub in the mixture.
  8. Put the pumpkin in the oven for 35 minutes, that is when the pumpkin should become soft.
  9. Heat up the quinoa in a pan (no oil, no water) on medium heat. Start without a lid. It should give off a nutty smell after a minute or two.
  10. Then, when the quinoa starts to pop and jump around, add water (3 cups per cup of quinoa).
  11. Increase to high heat and put a lid on the pan, wait for the water to be soaked up by the quinoa.
  12. With the quinoa ready and pumpkin softened up, divide the agave syrup over the pumpkin and put it back in the oven for another 10 minutes.
  13. Plate the quinoa and top with pieces of pumpkin.