Quinoa with kale and roasted pumpkin
finished with buckwheat, raisins and almonds
In this dish the kale is sautéed in garlic and mixed with sweetness of the pumpkin and raisins. The lemon dressing enhances the flavours of all these nutritious ingredients.
Nice and quick!
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 200 degrees.
Wash the vegetables. Peel the pumpkin, cut it in half lengthwise and then into thin slices. Grease a baking tray and spread the pumpkin slices over the dish. Add a few drops of olive oil on top. Season to taste and bake in the oven for 12-15 min. until tender.
Wash the quinoa in a bowl with plenty of water and rub it between your hands. Repeat this process while renewing the water twice. Drain the water and cook the quinoa in a pot with 3 parts of water for 1 part of quinoa. Let it simmer for 10 minutes. Drain the water and set aside.
Cut the kale leaves in small pieces. Peel and mince the garlic. Heat 1 tablespoon of olive oil in a frying pan and sauté the kale and garlic for half a minute. Optionally season. Remove from the pan and use the same pan to toast the buckwheat for 1 minute. Set aside.
Chop the parsley, almonds and raisins. Squeeze the lemon and mix the juice with 4 tablespoons of olive oil. Optionally season. Make sure to mix it well.