Pumpkin Quinoa Casserole

Ingredients

• 150 g quinoa
• 350 ml vegetable broth
• 350 g Hokkaido pumpkin flesh
• 2 Spring Onions
• 2 Garlic cloves
• 2 tbsp olive oil
• Salt
• Pepper
• 0.5 tsp Curry Powder
• 1 handful baby spinach
• 75 g cashews

Instructions

1. 1.

   Rinse the quinoa in a sieve with cold water and drain. Then simmer it in vegetable broth for about 15 minutes over low to medium heat, then drain and set aside.

2. 2.

   Meanwhile cut the pumpkin into small cubes. Trim, wash, and slice the spring onions into rings. Peel and mince the garlic. Heat oil in a pan. Sauté the pumpkin cubes for 5 minutes over medium heat. Season with salt, pepper, and curry powder. Add the spring onions and garlic, then stir in the spinach and cook for 2 more minutes until wilted.

3. 3.

   Combine all ingredients with the quinoa in a baking dish and sprinkle cashews on top. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 15 minutes.