Quinoa Kibbeh with Japanese Pumpkin

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Quinoa Kibbeh with Japanese Pumpkin

Name: Quinoa Kibbeh with Japanese Pumpkin
Prep time: 40 min
Total time: 40 min
Yield: 7 Porções
Ingredients: 600 g Boiled Unpeeled Japanese Pumpkin; 250 g Cooked Quinoa; 1/2 unit(s) Chopped Onion; 4 tablespoon Sliced leek; to taste Salt, black pepper, olive oil and paprika; 1 unit(s) Cashew apple tube

🇧🇷Brazil

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(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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Quinoa Kibbeh with Japanese Pumpkin

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