Quinoa with roasted pumpkin, dates and sage
Votes: 1
Time: 1 hour 30 min.
Complexity: average
Servings: 8-10
Complexity: average
Servings: 8-10
A step-by-step recipe for making quinoa with baked pumpkin, dates, and sage.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small pumpkin (1–1.3 kg), cut in half and remove seeds
Read: Pumpkin - how to choose, store and use in cooking - 1/4 cup olive oil, plus more for greasing
- Coarse salt and freshly ground black pepper
- 2 cups quinoa
- 3 cups pitted dates, cut into strips
- 1/4 cup small sage leaves, torn into pieces
We recommend
Cooking the dish according to the recipe:
- Preheat the oven to 180°C (350°F). Cut the pumpkin into approximately 8-cm pieces and arrange them skin-side down on a baking sheet. Drizzle the pumpkin pieces with olive oil and sprinkle with salt and pepper. Bake the pumpkin until tender, about 1 hour. Once the pumpkin has cooled, peel and discard the skin, and place the flesh in a bowl.
- Meanwhile, place a large dry skillet over medium heat and add the quinoa. Toast for 5-10 minutes, or until fragrant. Add 3 cups water and 1 tablespoon salt; cover and bring to a simmer. Reduce heat to low and simmer until all the water is absorbed, about 25 minutes. Remove from heat and set aside; the quinoa will cook in its own heat.
- Once the quinoa has cooled slightly, add it to the bowl with the roasted pumpkin along with the dates, torn sage leaves, and 1/4 cup olive oil. Toss gently. Season with salt and pepper to taste. Serve the quinoa and pumpkin at room temperature.
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