Main course or
lunch for 2 people
Preparation: 20 minutes
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
How to cook
- 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.
- Add the steamed quinoa, mix well and heat for a few more minutes.
- 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.
Delicious with a spoonful of whole-milk yogurt. Extra vegetables: a delicious green salad with avocado, claro!
with corn & chipolte
It’s revolution time!
Pablo’s Quinoa Revolución is not only about
revolutionizing Quinoa, it’s also about revolutionizing
our devastating food system. It's time for deeds, not
words. So come and join us!