mexican inspired



Main course or
lunch for 2 people

Preparation: 20 minutes

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3 tablespoons olive oil

400 g pumpkin, cubed (1 bag)

1 red bell pepper, cubed

½ teaspoon ground cumin

1 teaspoon paprika

5 vine tomatoes, in wedges

1 pouch Mexican Quinoa (210 g)

2 spring onions, finely chopped

3 tablespoons cilantro, chopped

1/2 jalapeño, finely chopped

Optional: 1 lime, cut into wedges

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How to cook

  1. Heat the oil in a frying pan. Add the cubed pumpkin and cook for 2 minutes. Stir in the cubed bell pepper, ground cumin and paprika. Add salt and pepper to taste. Add 50 ml water and the tomatoes. Put a lid on the pan. Stew the vegetables until done, about 10 minutes.
  2. Add the steamed quinoa, mix well and heat for a few more minutes.
  3. Divide the quinoa between 2 deep bowls. Combine the finely chopped spring onion, cilantro and jalapeño and sprinkle over the quinoa. Serve with lime wedges.

Vegetarian suggestion

Delicious with a spoonful of whole-milk yogurt. Extra vegetables: a delicious green salad with avocado, claro! 

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Mexican Inspired Quinoa - Pouch - Pablo's Quinoa



with corn & chipolte

learn more


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