The variety comes partly from the different types of pumpkin and partly from the countless ways to prepare it. Don't be put off by the fact that pumpkin can be a tough vegetable when it comes to chopping and peeling.
My tip here is: Choose the Hokkaido pumpkin variety, as you can eat it with the skin on, and use a large, very sharp knife for cutting. In the following recipe, the pumpkin is combined with another autumn vegetable – leek – to create a healthy quinoa and vegetable stir-fry. With a little preparation, this recipe is easy to prepare in your everyday life.
Ingredients for 4 people:
Step 1
Prepare the mise en place. To do this, halve the pumpkin with a sharp knife and scoop out the seeds with a spoon. Then cut into approximately 1 cm wide strips, then chop these into small, even pieces.
Wash the leek, halve it, and finely chop it. Peel the onions and garlic and finely dice them.
Wash and finely chop the parsley. Pluck the thyme leaves from the sprigs. Finally, wash the lemon in hot water, dry it, and use a zester to peel long strips from the lemon peel.
Step 2
Heat oil in a large frying pan – I choose a wok – over medium heat. Add the onions and garlic and fry briefly. Then add the leeks and pumpkin along with the herbs and lemon zest. Finally, season with salt and pepper and sauté, covered, for 20-25 minutes, stirring occasionally, until soft and golden brown.
Now it's time to prepare the quinoa. Rinse the quinoa in a sieve under cold running water. Add it to a pot with a little salt and plenty of water. Bring to a boil on high, then simmer on medium heat for 15-20 minutes until the quinoa is tender. Finally, strain out the excess water.
Step 3
Season the softened vegetables with lemon juice, salt, and pepper. Carefully mix in the strained quinoa.
Step 4
Toast the pumpkin seeds in a dry pan until they begin to pop and sprinkle over the prepared food. Enjoy!
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