Creamy quinoa with pumpkin Auto translated

Easy 27 October 2018
Preparation time
25 min
Cooking time
30 min

Finally, pumpkin time again. After an extensive autumn walk through colorful deciduous forests, the creamy quinoa with pumpkin warms from the inside and perfectly sets the mood for the cozy part of the day.

1 Prise Salt
1 Prise Pepper
1 UNIT Hokkaido Pumpkin
1 handful Rosemary
1 cups Organic quinoa white
2 tbsp. Organic Sesammus (Tahin)
2 cups Water
1 Prise Cumin
2 tbsp. Yeast flakes
  • Step 1/5

    Cut the Hokkaido pumpkin into bite-sized cubes and season with salt, pepper, rosemary and cumin.

  • Step 2/5

    Bake the pumpkin at 180°C for 30 minutes.

  • Step 3/5

    Wash the quinoa and cook it over medium heat for 15 minutes.

  • Step 4/5

    Mix in the sesame paste and the yeast flakes.

  • Step 5/5

    Add the ready-baked pumpkin and season with salt and pepper.

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