Spicy pumpkin quinoa
Original post by Yivat Mozes.
Ingredients⌗
| 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 |
Instructions⌗
- Preheat the oven on 200 degrees.
- Wash the pumpkin, keep the skin on the pumpkin.
- Cut the pumpkin in half along the length and carve out the seeds.
- Cut the pumpkin in even slices, about 2 cm between cuts.
- Grind the spices (koriander, fennel, salt, cumin, cinamon and chili flakes) into powder.
- Add the pressed garlic and olive oil to the spices, stir to blend the spices into the oil.
- Place the pumpkin in an oven dish or tray, then rub in the mixture.
- Put the pumpkin in the oven for 35 minutes, that is when the pumpkin should become soft.
- 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.
- Then, when the quinoa starts to pop and jump around, add water (3 cups per cup of quinoa).
- Increase to high heat and put a lid on the pan, wait for the water to be soaked up by the quinoa.
- 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.
- Plate the quinoa and top with pieces of pumpkin.