Hot quinoa, pumpkin and biryani spices salad with spinach and yellow mustard seeds
Ingredients for 4:
- 300 gr quinoa
-1/4 medium-sized pumpkin mantovana
- 1/2 leek
- 1 tablespoon of double tomato paste
- 2 handfuls of spinach leaves
- about 20 prunes
- 1 clove of garlic
- 2 tablespoons of biryani spices
- 1 bay leaf
- 2 tablespoons of yellow mustard seeds
- extra virgin olive oil, coarse salt and up
Recipe:
- Clean, peel and cut the pumpkin into about 2 cm cubes; clean and thinly slice the leek. Put them in a saucepan with 2 tablespoons of extra virgin olive oil and spices for biryani (chili, coriander seeds, turmeric, cumin of Malta, cloves, cardamom, cinnamon, black pepper, dry garlic, dry ginger powder, leaves of laurel, macis).
Brown over the heat, adding a little salt and stirring often. Add the quinoa, mix it, cover with boiling water (proportion 1 cup of quinoa: 2 water), add the prunes, adjust with a little coarse salt and put the lid. Allow to cook for absorption for about 20 minutes.
Separately, clean the spinach in plenty of water, taking care to keep the leaves intact. In a non-stick pan bring the garlic and mustard into seeds with two tablespoons of extra virgin olive oil. When the seeds start to crackle, add the spinach, previously drained. Salt lightly and fry the spinach for a few minutes over high heat.
Serve quinoa, which has a very sweet, spicy and spicy flavor with spinach, salted and bitter. It is a good dish if served warm, or at room temperature.
If you cut the smaller pumpkin, this quinoa salad is also very good for filling onions to cook then baked.
Ingredients for 4:
- 300 gr quinoa
-1/4 medium-sized pumpkin mantovana
- 1/2 leek
- 1 tablespoon of double tomato paste
- 2 handfuls of spinach leaves
- about 20 prunes
- 1 clove of garlic
- 2 tablespoons of biryani spices
- 1 bay leaf
- 2 tablespoons of yellow mustard seeds
- extra virgin olive oil, coarse salt and up
Recipe:
- Clean, peel and cut the pumpkin into about 2 cm cubes; clean and thinly slice the leek. Put them in a saucepan with 2 tablespoons of extra virgin olive oil and spices for biryani (chili, coriander seeds, turmeric, cumin of Malta, cloves, cardamom, cinnamon, black pepper, dry garlic, dry ginger powder, leaves of laurel, macis).
Brown over the heat, adding a little salt and stirring often. Add the quinoa, mix it, cover with boiling water (proportion 1 cup of quinoa: 2 water), add the prunes, adjust with a little coarse salt and put the lid. Allow to cook for absorption for about 20 minutes.
Separately, clean the spinach in plenty of water, taking care to keep the leaves intact. In a non-stick pan bring the garlic and mustard into seeds with two tablespoons of extra virgin olive oil. When the seeds start to crackle, add the spinach, previously drained. Salt lightly and fry the spinach for a few minutes over high heat.
Serve quinoa, which has a very sweet, spicy and spicy flavor with spinach, salted and bitter. It is a good dish if served warm, or at room temperature.
If you cut the smaller pumpkin, this quinoa salad is also very good for filling onions to cook then baked.
