Roasted Pumpkin with Quinoa

Ingredients 

• 250 grams red pumpkin
• 1 cup quinoa
• 4 tablespoons extra virgin olive oil
• 5 tablespoons chopped onions
• 3 tablespoons pine nuts(chilgoza) toasted
• 2 tablespoons raisins
• Salt to taste
• 15-20 cherry tomatoes
• Crushed black peppercorns as required
• 1 medium green capsicum
• Juice of ½ lemon

Method

1. Soak quinoa in plenty of water for ½ hour and then drain.
2. Heat 2 tbsps extra virgin olive oil in a rice cooker, add 2 tbsps chopped onions and saute for 2 minutes. Add quinoa, 2½ cups water, pine nuts, raisins and salt. Cover and cook till the quinoa is done.
3. Meanwhile peel and thinly slice the pumpkin. Heat a non stick pan on induction plate. Pour 2 tbsps extra virgin olive oil into the pan and place the pumpkin slices in single layer. Cover and roast, turning sides, till evenly done on both sides.
4. Add salt, 3 tbsps chopped onion, cherry tomatoes, freshly crushed black peppercorns and mix. Add ½ cup water, cover and reduce heat. Cook for some time. Cut green capsicum into small pieces and add to the pan, cover and continue to cook for 2 minutes.
5. Add lemon juice and mix. Put the quinoa in one bowl and the pumpkin mixture in another and serve hot.

Nutrition Info