Cooking Instructions
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Step 1
Soak the
Quinoa (170 g)
overnight in some water and 1 tablespoon of salt. This is recommended but if you are short for time you can skip this.
Step 2
Preheat the oven to 395 degrees F (200 degrees C).
Step 3
Peel and dice the
Pumpkins (1 kg)
place on a lined baking tray with a drizzle of
Extra-Virgin Olive Oil (as needed)
in the oven for 15 minutes, then turn for another 10 minutes until golden brown.
Step 4
While the pumpkin is cooking, rinse the soaked quinoa and place in saucepan with 1 1/2 cups of water.
Step 5
Bring it a boil, cover then reduce heat and simmer for 15 to 20 minutes until water is absorbed, set aside to cool.
Step 6
To a large mixing bowl, add
Onion (1)
,
Scallions (1 bunch)
,
Fresh Cilantro (8 g)
, and
Fresh Parsley (20 g)
,
Garlic (1 clove)
and
Chili Peppers (to taste)
if using.
Step 7
When the pumpkin is ready, set aside on a plate to cool.
Step 8
Move the oven rack to the top and change the setting to grill with the top element.
Step 9
Layer the
Red Bell Peppers (2)
on the baking tray and drizzle with
Extra-Virgin Olive Oil (as needed)
and place on the top rack for 6-8 minutes.
Step 10
Using tongs, toss the bell peppers around and return to the oven for another 4-6 minutes or until slightly brown.
Step 11
Set the red bell pepper aside to cool. Once the pumpkin and bell pepper have cooled, add to the bowl. Add the
Pepitas (35 g)
and
Sunflower Seeds (35 g)
.
Step 12
Add the
Extra-Virgin Olive Oil (60 mL)
, juice of
Limes (2)
,
Salt (6 g)
,
Freshly Ground Black Pepper (2 g)
and mix gently. Taste and add more lime juice if needed.
