1 large pumpkin (about 1.5 kg)
2 red chillies, finely chopped
1 piece of ginger about 3 cm, peeled and chopped
2 cloves garlic, sliced
3 tbsp olive oil fair trade
few sprigs of coarsely chopped coriander stalks (the leaves to use later)
sea salt and freshly ground Fairtrade Fairtrade pepper
300g fairtrade quinoa (white, red and black quinoa)
juice of 1 lime
leaves from a few sprigs of fresh mint and coriander
50g pumpkin seeds
200g feta or goat cheese
50g pumpkin seeds
few handfuls of rocket
Preheat the oven to 220 degrees.
Peel the pumpkin, remove seeds and wires and cut into cubes of 2 cm. Put the pumpkin in a baking dish and mix with the ginger, red peppers, garlic, olive oil and coriander stalks. Season with freshly ground pepper and sea salt.
Place the dish in the oven. Bake the squash for about 30 minutes in the oven golden brown and cooked through. Stir occasionally. Remove the pumpkin from the oven and let cool slightly.
Meanwhile, toast the pumpkin seeds in a dry frying pan until brown. Keep the seeds separately.
Bring a pan of water to the boil (1.5 times as much as the quinoa) and add the quinoa to. Put the lid on the pan and lower the heat. Let simmer for 10-12 minutes until the quinoa has absorbed the water and is cooked. Remove the pan from the heat and let stand for 5 minutes with the lid on the pan. Stir the quinoa with a fork.
Put the roasted pumpkin and quinoa in a large bowl. Squeeze the lime and this mix the fresh herbs. Sprinkle with pepper and sea salt.
Spoon the roasted pumpkin seeds and feta into pieces over the salad. Divide the arugula on plates and spoon the quinoasalade on the plates. Sprinkle with delicious olive oil.
recipe from a Dutch blog I can't read
Let's make delish food and dance around together!
