How to make Roasted Pumpkin with Quinoa -
So what if it is healthy, it is tasty too.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Red pumpkin, Quinoa
Cuisine : American
Course : Main Course Vegetarian
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For more recipes related to Roasted Pumpkin with Quinoa checkout Kumror Chhokka, Khatta Meetha Kaddu, Kaddu Aur Alu Ki Sabzi, Vegetable Dhansaak . You can also find more Main Course Vegetarian recipes like Paneer Kaliya Aloo Dumwale Mixed Vegetables And Tomato Pulao Kaale Chane Aur Laal Saag Ki Subzi
Roasted Pumpkin with Quinoa Recipe Card
The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world. They brought with them their local ingredients as well as cooking styles with them. Yet amidst all these varieties Chinese and Italian cuisines dominate.
During the 18th and 19th centuries, the Americans developed a number of new foods. What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Roasted Pumpkin with Quinoa Recipe
Red pumpkin 250 grams
Quinoa 1 cups
Extra virgin olive oil 4 tablespoons
Onions,chopped 5 tablespoons
Pine nuts(chilgoza) toasted 3 tablespoons
Raisins 2 tablespoons
Salt to taste
Cherry tomatoes 15-20
Crushed black peppercorns as required
Green capsicum 1 medium
Juice of ½ lemon
Method
Step 1
Soak quinoa in plenty of water for ½ hour and then drain.
Step 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.
Step 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.
Step 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.
Step 5
Add lemon juice and mix. Put the quinoa in one bowl and the pumpkin mixture in another and serve hot.
Nutrition Info
Calories : 5030 Kcal
Carbohydrates : 54.6 gm
Protein : 240.9 gm
Fat : 94.6 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
