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Quinoa Kibbeh with Japanese Pumpkin
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
7 servings
Camille Dutra
@nutricamilledutra- Ingredients
- Recipe
- Boiled Unpeeled Japanese Pumpkin600 g
- Cooked Quinoa250 g
- Chopped Onion1/2 unit(s)
- Sliced leek4 tablespoon
- Salt, black pepper, olive oil and paprika to taste
- Cashew apple tube1 unit(s)
- Sauté the onion and leek in the oil, add the quinoa, salt, black pepper and paprika. After sautéing these ingredients, add the cooked pumpkin and mix well.
- Forre half of the refractory, put the stuffing (cajupiry) and cover with the other half, drizzle with olive oil and bake in medium / high oven for 30 minutes.
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