Pumpkin with Quinoa

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The pumpkin should be roasted in the oven with aromatic herbs, and then part of it should be turned into a puree. The finished pumpkin is combined with the cooked quinoa, and their union is brought together with narsharab sauce and pumpkin oil.

Ingredients

Pumpkin - 17.6 oz
Quinoa - 3.5 oz
Pumpkin seed oil - 3.5 oz
Hazelnut - 0.7 oz
Pumpkin seed oil - 3 fl oz
Narshehab sauce - 1 fl oz
Thyme - to taste
Garlic - to taste
Rosemary - to taste
Vegetable Oil - 1 fl oz
Butter - 1.8 oz
Parmesan Cheese - 0.7 oz

Step by Step guide

Step 1

Roast the pumpkin with thyme, garlic, and rosemary covered with foil at 392°F until tender. Cut half of the pumpkin into cubes, and blend the other half with pumpkin and butter until smooth.

Step 2

Cook the quinoa in boiling salted water until tender, for about 10-15 minutes.

Step 3

For the pesto, blend the toasted pumpkin seeds with some pumpkin oil. Add salt to taste.

Step 4

Combine the diced pumpkin with narsharab sauce and pumpkin oil. Do the same with the quinoa.

Step 5

Spread the pumpkin sauce on the plate, then add the seasoned pumpkin followed by the quinoa. Top with pumpkin seeds, toasted hazelnuts, and grated Parmesan.