- 300 g quinoa
- 400 g pumpkin
- 80 g dried cranberries
- melted butter
- 1 tbsp. l. brown sugar
- 2 tbsp. l. sugar with natural vanilla
STEP-BY-STEP COOKING RECIPE
Preheat the oven to 200 ° C, cover the form with parchment. Peel the pumpkin, cut into 1–1.5 cm cubes. Place in a mold, pour over with heated oil, sprinkle with brown sugar, stir. Bake until soft, about 20 minutes.
Cook the quinoa in plenty of boiling salted water according to package directions, adding cranberries. Then fold it over a sieve and pat dry.
Combine pumpkin with quinoa and cranberries, season with vanilla sugar and more butter. Serve immediately.