Hakkaido Pumpkin and Quinoa

Hello loves! I love autumn, I love it when the leafs change colours and everything turns yellow, orange and red around us, I love it when the sunset becomes redder than on any other time of the year and I love what nature has to offer in this season. Pumpkins are one of the seasonal’s beauties and trust me, I take full advantage of what nature has to offer these days. The great thing about Hakkaido pumpkins is that you don’t need to peel them and can eat almost everything. Moreover, you can make endless receipes with it: be it a soup, mashed pumpkin puree or placing it in the oven (sliced or halved). This recipe is, as always, super simple. The longest you will need is waiting for the pumpkin in the oven – everything else is done in about 15 minutes. It’s perfect for during the week when you don’t want to put too much effort into cooking yet aren’t satisfied with a simple pasta dish.

What you need (for two servings)

1 Hakkaido (about 800g – 1kg)
½ cup quinoa (black or white)

1 cup fresh orange juice
½ cup water
½ onion
½ tablespoon brown sugar
1 ½ teaspoons cinnamon
1 orange
1 porree
olive oil

What to do

1) pre-heat the oven to 180°C
2) cut the pumpkin in half, take out the seeds and line the cut-open part with some olive oil
(I recommend cutting a slice off the round part of each pumpkin half, so that it stays upright)
3) once the oven is heated, place the pumpkin into it and let it sit for about 30-35 min
4) cut the onion and cook them in pot (not pan) with 1 tablespoon of oil until they are see-through and glazy
5) add the water, orange juice and quinoa and stir it well – keep the stove on medium heat
6) cut the porree into slices and stir it into the quinoa, together with the sugar and cinnamon
7) let it sit until all of the juice is soaked up in the quinoa, whilst stirring it a couple of times in between
8) cut the orange into bite size pieces and add it to the quino just before all of the liquid is soaked up (keep one or two slices for decoration, if wished)
9) once the pumpkin and quinoa is ready, you can serve the quinoa in the pumpkin

Now you can
1) add some more olive oil over the whole meal (if needed or wanted)
2) serve it whilst it’s hot
3) let it cool down for later – it’s great for eating it as a cold salade served in a pumpkin bowl (especially if you add some mint leaves to it)

Was it easy or easy? Easy, I admit. I love this recipe when friends are over (we just had some old friends visit) and you don’t really have that much time during the week. It takes no effort and the guests were delighted of this ‘quick-fix’!

With that, I wish you a lovely continuing week. xo



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