A very unusual, beautiful and elegant salad "both to the feast and to the world". It is adored by both adults and children – the combination of pumpkin, pomegranate and quinoa turns out to be very original. If desired, serve it warm, without waiting for the cereal to cool down.
Ingredients
- Pumpkin - 200 g
- Cheese - 100 g
- Quinoa - 70 g
- Garnet - 0,5 pieces
- Pumpkin seeds - 1 art.l.
- Cranberries (dried) – 1 tbsp.l.
- Greenery - 3 twigs
- Butter - 20 g
Step-by-step cooking recipe
Cut the pumpkin into small cubes and fry in butter until soft. If desired, add a little sugar and caramelize it.
Boil the quinoa until cooked according to the instructions – about 15 minutes.
Carefully remove the grains from the pomegranate halves.
Finely chop the cheese in the same cube as the pumpkin.
Fill the cranberries with hot water for a couple of minutes and lightly dry them with paper napkins.
Mix the salad and sprinkle it with pumpkin seeds and chopped herbs.
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