Quinoa with Pumpkin and Sheep's Cheese
Try the delicious quinoa with pumpkin and sheep's cheese from Spoonsparrow or one of our other healthy recipes!
Ingredients
- 400 g Quinoa
- 975 ml Vegetable broth
- 400 g Pumpkin
- 150 g Baby spinach
- 2 tbsp olive oil
- Salt
- Pepper
- nutmeg
- 250 g feta cheese
Instructions
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1.
Place quinoa in a sieve, rinse under hot water and put it in a pot with 800 ml vegetable broth. Bring to a boil and simmer covered over low heat for approx. 20 minutes until the broth has been absorbed.
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2.
Meanwhile, peel, halve, remove the seeds from the pumpkin and cut it into 1 cm cubes. Wash and spin dry the spinach.
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3.
Heat oil in a pan and sauté the pumpkin over medium heat for 3-4 minutes, turning occasionally. Pour in the remaining broth and season with salt, pepper and freshly grated nutmeg. Simmer over medium heat for 10-15 minutes. Stir in the spinach, briefly swirl and mix the vegetables with the quinoa. Serve in 4 deep plates and crumble feta cheese over it.
