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Looking for an original and delicious way to cook pumpkin, here it is roasted with goat cheese accompanied by quinoa, a real treat.
Preparation time : 10 minutes
Cooking time : 25 minutes
Ingredients for 4/5 people:
In the basket :
- 1 small pumpkin
- 6 cloves of garlic
- 200 gr of organic quinoa
- 100 gr of fresh goat cheese
- 30 gr of Hazelnut whole
In the closet :
- 2 tbsp. tablespoons of olive oil
- a little sea salt
- fine salt
Read also: health benefits and virtues of quinoa
Roasted pumpkin with goat cheese and quinoa recipe
Preheat the oven to 200 ° C (Th.7).
- Wash the pumpkin, cut it in half, then remove the seeds with 1 tbsp. soup.
- Cut each ½ pumpkin into 1.5 cm slices, then each slice into 3.
- Place the pieces in a baking dish (if possible on a single layer). Add 2 tbsp. olive oil, a little sea salt, the garlic cloves with the skin on and toss to coat the pumpkin pieces well in the oil.
Bake for 25 min. stirring twice during cooking. The pumpkin should be tender and nicely browned.
- Meanwhile, rinse the quinoa, put it in a saucepan with twice its volume of water, i.e. 400 ml.
- Bring to a boil, lower the heat, add 1 tsp. of fine salt, then simmer for about 12 minutes, until all of the liquid has been absorbed and the quinoa is cooked.
- Cover then let stand off the heat for 5 min.
Crush the hazelnuts.
When the pumpkin is cooked, divide the quinoa between plates. Add the pumpkin, garlic, cheese cut into pieces and then the crushed hazelnuts.
The tip of Pascale Weeks :
If you have some roasted pumpkin left, I invite you to mix it with a little broth to make a seasonal soup. It is delicious !
Read also: health benefits and virtues of quinoa
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