Quinoa Tabbouleh with Pumpkin
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
3
Description
This recipe was prepared in our kitchen by Chef John Smith. A light Middle Eastern tabbouleh salad can be made more colorful and hearty by adding pieces of roasted pumpkin. This way, the salad transitions into the category of warm appetizers, which is perfect for the colder months.
Ingredients
- Butternut Squash - ¼ pieces
- Quinoa - 3.5 oz
- Spinach - 1.1 oz
- Mint - 0.7 oz
- Cilantro - 0.7 oz
- Olive Oil - 1 fl oz
- Honey - 1 tablespoon
- Hazelnut - 0.4 oz
- Lemon - 1 piece
- Adyghe cheese - 2.5 oz
- Pomegranate Seeds - 0.7 oz
- Salt - to taste
Step by Step guide
Step 1
Remove the seeds from the pumpkin, season with salt, generously brush with butter, and place it in an oven preheated to 374°F for 20–25 minutes. Bake until tender.
Step 2
Bring water to a boil, add salt, a little olive oil, and then stir in the quinoa. Cook for 15–20 minutes. Once the quinoa is cooked, drain any excess water and transfer it to a clean dish to cool down more quickly.
Step 3
Finely chop all the herbs.
Step 4
Add herbs, olive oil, salt, and a teaspoon of honey to the cooled quinoa.
Step 5
Chop the nuts with a knife, but not too finely.
Step 6
Grate the lemon zest and squeeze out the lemon juice. Mix well.
Step 7
Add about 2 tablespoons to the quinoa. Stir and transfer the tabbouleh to a plate.
Step 8
Scoop the flesh of the pumpkin from the skin with a fork and place it on the tabbouleh.
Step 9
Break the Adyghe cheese into pieces on top, sprinkle with pomegranate seeds, and drizzle with olive oil.
Step 10
Serve.
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