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Roasted Pumpkin And Quinoa

VIEWS 1562

Energy (kcal) - 173

Protein (g) - 6.5

Carbohydrate (g) - 32

Fat (g) - 4

Khyati's Health-O-Meter Says:

Quinoa is a cereal which has the highest protein content in the cereal group.It is also free of gluten making it a good choice for gluten sensitivity people. It has low glycemic index , rich in anti-oxidants . Pumpkin is low in calories, high in fiber and a very good source of beta carotene.It is very beneficial for those watching their weight.


  • Red pumpkin (bhopla/kaddu)  -  30 g
  • Quinoa - 30 g
  • Extra virgin olive oil - ½ tsp
  • Onions, finely chopped  - 2 tbsp
  • Raisins 5-6 no.
  • Salt to taste 
  • Cherry tomatoes - 6-8 no.
  • Crushed black peppercorns- 3 no.
  • Green capsicum finely chopped - 2 tbsp
  • Lemon juice-  ½ tsp

Step 1 Soak quinoa in plenty of water for ½ hour and then drain. Step 2 Heat oil in a rice cooker, add chopped onions and saute for 2 minutes.  Step 3 Add quinoa, 1 ½  cups water, raisins and salt. Cover and cook till the quinoa is done. Step 4 Meanwhile, peel and thinly slice the pumpkin. Heat a non-stick pan on an induction plate.  Step 5 Add oil into the pan and place the pumpkin slices in a single layer. Cover and roast, turning sides, till evenly done on both sides. Step 6 Add salt, onion, cherry tomatoes, freshly crushed black peppercorns and mix. Add ½ cup water, cover and reduce heat. Cook for some time.  Step 7 Add capsicum to the pan, cover and continue to cook for 2 minutes. Step 8 Add lemon juice and mix.  Step 9 Put the quinoa in one bowl and the pumpkin mixture in another and serve hot.

Roasted Pumpkin And Quinoa - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1562


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