A step-by-step recipe for making quinoa cereal with baked pumpkin, финиками и шалфеем. 
The photodishes: David Malosh Time: 1 hour. 30 min. Difficulty: medium Portions: 8-10 The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 small pumpkin (1 – 1.3 kg.), Cut in half and take out seeds Read: Pumpkin – how to choose, store and use in cookery
- 1/4 Art. olive oil as well as more for lubrication
- Coarse salt and freshly ground black pepper
- 2 tbsp. quinoa
- 3 tbsp. pitted dates
- 1/4 Art. small sage leaves torn to pieces
Recipes with similar ingredients: pumpkin, quinoa, dates, sage
Recipe preparation:
- Preheat the oven to 180 ° C. Cut the pumpkin into about 8 see the pieces and lay on a baking sheet peeled down. Pour the pieces of pumpkin olive oil and sprinkle with salt and pepper. Bake pumpkin until softness, about 1 hour. Once the pumpkin has cooled, peel and discard the peel and place the pulp in a bowl.
- Meanwhile, put a large dry skillet in the middle fire and add quinoa. Fry the grits for 5-10 minutes or until until the aroma appears. Add 3 tbsp. water and 1 tbsp. l salts; Cover and bring to a boil. Reduce heat to a minimum. and simmer quinoa until all the water has been absorbed, about 25 minutes. Take off from the fire and set aside; Croup comes from its heat.
- Once the quinoa has cooled slightly, add it to the bowl with baked pumpkin with dates, torn sage leaves and 1/4 Art. olive oil. Mix gently. Salt and pepper to taste. Serve quinoa with room pumpkin temperature.
