• 300 g quinoa
  • 400 g pumpkin
  • 80 g dried cranberries
  • melted butter
  • 1 tbsp. l. brown sugar
  • 2 tbsp. l. sugar with natural vanilla
  • salt

Step 1
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.
Step 2
Cook the quinoa in plenty of boiling salted water according to package directions, adding cranberries. Then fold it over a sieve and pat dry.
Step 3
Combine pumpkin with quinoa and cranberries, season with vanilla sugar and more butter. Serve immediately.

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