Peruvian quinoa-pumpkin-mazamorra Recipe
- Prep Time: 15 minutes + 30 minutes backing time
- Servings: 2 bowls
½ butternut squash
150 g quinoa
300 ml of water
300 ml of plant milk (for example oat milk)
½ teaspoon cinnamon
3 tablespoons honey (or another sweetener)
1 tbsp honey
1 tbsp pumpkin seeds
1 teaspoon freshly grated ginger
1 tbsp chopped almonds (optional)
1 teaspoon bee pollen (optional)
Preheat oven to 180 ° C.
Halve the butternut squash and place it with the cut side down on a baking sheet lined with baking paper. Roast in the oven for about 35 minutes until soft.
Start cooking the quinoa halfway through the squash’ baking time. First rinse it with warm water, then boil with water and milk and let it simmer for 20 minutes at medium temperature. Add cinnamon and honey after 10 minutes.
Remove the butternut squash from the oven, peel it and cut into squares using a knife. Caramelise pumpkin seeds and honey in a pan for one minute, then add butternut squash cubes and grated ginger. Roast for 2 to 3 minutes.
Arrange the cooked quinoa in bowls and top with the caramelized butternut squash.
Tip: The butternut squash can also be prepared in advance. Simply roast in the oven and then refrigerate in an airtight container and use as desired.