Pumpkin with Quinoa
Appetizers • Mexican
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 20 oz
- Quinoa 5 oz
- Pumpkin seed oil 5 oz
- Hazelnut 0 oz
- Pumpkin seed oil 5 fl oz
- Narshehab sauce 0 fl oz
- Thyme to taste
- Garlic to taste
- Rosemary to taste
- Vegetable Oil 0 fl oz
- Butter 0 oz
- Parmesan Cheese 0 oz
Step-by-Step Guide
Step 1
Roast the pumpkin with thyme, garlic, and rosemary covered with foil at 390°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.
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