Ingredients: 6 serves
- Quinoa 2 cups
- Butternut pumpkin dice 1×1 cm 2 cup
- Broad beans 1 cup
- Parmesan Grated 500 grams
- Dried Cayenne Chili 2 units
- Shallots 2 units
- Roast garlic puree 2 cloves
- Olive oil
- Vege stock 5 cups
- Unsalted butter 100 gr.
In a hot pan add enough olive oil to cover the bottom of it, once hot add the dices of butternut pumpkin, tossed regularly and cook until golden brown.
Blanch the broad beans and reserve.
In a hot pot melt the butter, sweat the shallots until transparent add the roasted garlic pure, the dried cayenee chili and stir (medium heat).
Once all the ingredients are well mix add the quinoa (60% Royal Quinoa, 20% Red Quinoa and 20% Black Quinoa), and after a few minutes add 4 cups of vege stock. Stir and cook for 18 – 20 min until the liquid evaporates and the quinoa is tender.
In low heat start adding the parmesan cheese, and a small amount of vege stock, while stirring, keep adding the cheese and stock until you get a creamy texture.
Add the roast dice pumpkin and blanch broad beans, mix.
Check seasoning and serve.
Amaze family and friends with the delicious Pumpkin Quinoto!