Quinoa roast on pumpkin tagliatelle
Source: https://www.gefu.com/rcp_recipe/quinoa-roast-on-pumpkin-tagliatelle
Total time:
40 Minutes
Ingredients
| 1 | kg | butternut squash alternative nutmeg squash |
| 100 | g | Quinoa |
| 400 | ml | Vegetable broth |
| 1 | EL | Lemon juice |
| 3 | EL | Basil, finely chopped |
| 30 | g | Polenta |
| 2 | EL | Cornstarch |
| 10 | g | Pumpkin seed |
| Salt, pepper | ||
| nutmeg, freshly grated |
Preparation
Peel the pumpkin and cut into eighths lengthwise, then use the SPIRELLI spiral slicer to make tagliatelle. Set aside particularly long tagliatelle, coarsely chop 300 g of the shorter pumpkin spirals and use for the quinoa roastings.
Rinse quinoa really well in a colander with cold water for 1-2 minutes, then bring to a boil in a small saucepan with 300 ml vegetable broth and simmer over low heat for 15-20 minutes until water is absorbed and quinoa is cooked. Allow to cool slightly.
Mix the chopped pumpkin with spices and basil, add quinoa, polenta and cornstarch and knead well.
With wet hands, form 8 flat roastlets, heat canola oil in a non-stick frying pan and fry the roastlets over medium heat until golden brown.
Bring 100 ml vegetable stock to the boil in a saucepan, add the pumpkin tagliatelle, cook for 5 minutes, season with salt, pepper and nutmeg.
Serve the tagliatelle with the roasted quinoa and sprinkled with pumpkin seeds.
Tip: Be sure to rinse the quinoa, otherwise it will taste bitter.
The quinoa roasts become a bit spicier if you add a finely chopped chili pepper to the mixture.
Nutritional values per serving
| Energy | 919,0 kJ | |
|---|---|---|
| Calories | 356,0 kcal | |
| Protein | 7,8 g | |
| Fat | 17,0 g | |
| Carbohydrates | 40,0 g |
Organisation
Category
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