Pumpkin quinotto

Peel and dice a piece of ginger.

Core, peel and dice the pumpkin. I have 2 different varieties here.

Fry the pumpkin cubes with the ginger cubes in oil and salt.

Keep stirring, add a little water if the vegetables want to burn…

After stirring for 5 minutes, add 75 g quinoa per person to the pumpkin.

Double the amount of water and add a knob of butter.

Stir again and again. Cover and leave to cook.

Roast the pumpkin seeds in a pan without oil.

Quinotto is ready in about 20 minutes. Garnish with roasted pumpkin seeds. A very tasty lunch.