Fall has arrived and so has the pumpkin! Today we combine it with quinoa and kale. Bon appetit!
Quinoa with roasted pumpkin
½ red kuri squash pumpkin
quinoa, 4 dl water + 1 tbsp Happie Bouillon powder
pumpkin seeds (only half the jar)
- ½ lemon (juice)
salt, pepper, and 4 tbsp olive oil
- 1 tsp paprika powder
handful of parsley
- ½ lemon (juice)
salt, pepper, and olive oil
pine nuts in a jar
For the pine nut cream
Cut and deseed the pumpkin (no need to peel it, the skin is edible) in bite sized pieces and place on a baking tray lined with baking paper. Season with 2 tbsp olive oil, paprika powder and salt and place in the oven at 200° C. Bake for about 20 minutes or until soft. Wash the kale and cut into thin stripes, then add it to the over for the last 10 minutes. Add the pumpkin seeds (note: only half the jar) for the last 5 minutes.
Meanwhile, bring 4 dl of water to a boil in a saucepan, add 1 tbsp of Happie Bouillon powder, add quinoa, bring to a boil. Reduce heat and simmer on low heat for about 15 minutes with the lid closed.
Soak the pine nuts in hot water for about 1 minute, add all the pine nut cream ingredients to a blender and mix until a smooth paste has formed.
Once everything is ready, serve the pumpkin, crispy kale, quinoa and pine nut cream together on one plate and add additional oil and lemon juice to taste. Now enjoy!
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- With 14% protein per 100 grams, quinoa is a great source of protein - one of the reasons why the Peruvian superfood is so popular with athletes!
- Hokkaido pumpkin skin is perfectly edible and does not need to be removed regardless of how you want to prepare it. Whether you roast the Hokkaido in the oven, turn it into soup, or pan fry it: The skin can be left on.