Pumpkin Quinoa Pot

Summary

Ingredients

• 3 large onion (s) (or 4 medium-sized)
• 3 clove (s) garlic
• 1 kg Hokkaido pumpkin (se)
• 3 carrot (s)
• 4 potato (s)
• 4 bay leaves
• Sunflower oil for frying
• 2 pinches anise, ground
• 3 chilli pepper (s)
• 3 cup / s quinoa
• 200 ml orange juice
• 2 tablespoon vegetable broth, grained
• 1 can tomato (s), peeled (approx. 9 pieces)
• Seasoned Salt
• Parsley for garnish

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Instructions

1. Cut the pumpkin into large pieces. Put in a saucepan, pour about ¾ - 1 l of water and cook until al dente. This takes between 5 and 8 minutes. Since it will be cooked again for 5 minutes later, it must remain firm to the bite!
2. In the meantime, peel the onions and garlic and dice finely. Remove seeds and stems from chili peppers and finely chop. Peel potatoes. Dice the carrots and potatoes.
3. Drain the pumpkin through a sieve. Catch the pumpkin water.
4. Heat the oil. Fry the onions, garlic, bay leaves, anise and chilli peppers for 2-3 minutes. Add carrot and potato cubes and sauté briefly.
5. In the meantime, put the quinoa in a sieve and rinse well to rid it of bitter substances.
6. Add the quinoa, orange juice, vegetable stock and about ¾ l of the pumpkin water to the vegetables and sauté everything over a low heat for 10 minutes. The quinoa soaks up with water when it soaks out. Therefore, if necessary, add (pumpkin) water.
7. In the meantime, finely dice the skinned tomatoes. Cut the cooled, coarse pieces of pumpkin into cubes. Add the pumpkin cubes and tomatoes to the vegetables and cook everything together for another 5 minutes, until the vegetables are soft and the quinoa is completely swollen.
8. In the meantime, chop the parsley.
9. Season the dish with herb salt and serve sprinkled with parsley.
10. Note: Other types of pumpkin are also suitable, but most of them have to be peeled!