Pomegranate Eggplant Quinoa Salad Stuffed Pumpkin
Quinoa salad with Kale, Eggplant, Pomegranate, Toasted Pinenuts, Coriander and evoo inside Baked Pumpkin. Best part is you get to eat the plate!<br><br>RECIPE:<br><br> serves 4 <br> Quinoa salad<br> 1 cup Quinoa<br> 2 cups Water<br> 1 Eggplant<br> 1/2 Pomegranate<br> 1 small bunch of Kale<br> 1/2 cup Pine Nuts<br> 2 tbsp olive Oil<br> juice of 1 Lemon/Lime<br> 2 Garlic cloves<br> 1 handful Coriander/Parsley <br><br> Baked pumpkin<br> 2 medium-small Pumpkins<br> 2 tsp olive Oil<br> pinch of Salt<br> <br> Method <br> - Preheat oven to 200°C/400°F <br> - Wash, brush and cut pumpkins in half. Pat dry. With a spoon, remove seeds. <br> - With a brush, piece of kitchen paper or your finger, gently brush all pumpkin surfaces with olive oil (I didn’t grease the skin, but you may) <br> - Place in the oven on a tray lined with parchment paper. How I did it is: first I put them face up for 20 minutes or so, until the edges became golden, then I turned them upside down facing up. Bake for 1 hour or until soft (open oven and prick with a fork to check) <br> - Prepare the quinoa: in a medium-small pot bring 2 cups of water to a boil, add a pinch of salt. Thoroughly rinse and drain quinoa, then add to the boiling water. Bring to a boil, then lower the flame, cover and let cook according to packaging instructions, usually about 15 minutes. Turn off the flame and let sit for another 10 minutes. All the liquid should be absorbed by then. Check for salt – season to taste. <br> - Toast pine nuts in a hot skillet on medium heat, carefully checking and stirring every minute or so. It should take about 10 minutes. Let cool. <br> - Slice eggplant in any way you prefer, either diced or chopped thinly. Heat a tablespoon of olive oil and a couple of garlic cloves in a pan, then add the eggplant pieces and cook. <br> - Steam, boil or sauté kale (I chopped it up but you may also leave the whole leaves) for just a couple of minutes. <br> - Assemble: in a large bowl mix together quinoa, pomegranate seeds, toasted pine nuts, eggplant, kale, chopped coriander/parsley, olive oil, salt and lemon/lime. When the pumpkin is ready, stuff each one with enough salad. Eat warm.
Recipe Intro From feedfeed
My mother always would chide me by saying, "Don't eat the plate!" Well, now I can with this delicious quinoa salad in a pumpkin bowl. So hearty and inviting, what a lovely dish.