Quinoa with lentils and roasted Hokkaido pumpkin

Tip: tap a step to mark it as done.

1. Roast the pumpkin

   30 min

   Preheat the oven to 200 °C (400 °F). Remove the seeds from the pumpkin and cut it, skin on, into cubes about 2 cm across. Cut the onion into wedges. Toss with 2 tbsp of the oil, the cumin, and half the salt. Roast on a baking sheet for 25–30 minutes.

2. Cook the lentils and quinoa

   25 min

   Meanwhile, cook the lentils in unsalted water until tender but still holding their shape. Rinse the quinoa thoroughly, then cook it, covered, in 300 ml of salted water for 12–15 minutes. Drain the lentils.

3. Make the dressing

   Mix the remaining oil with the pressed garlic, lemon juice, remaining salt, and pepper.

4. Combine and serve

   Toss the quinoa and lentils with the dressing, add the pumpkin and onion, and sprinkle with parsley. Serve warm.

Tip: Cook the lentils in unsalted water just until tender, not mushy—they should hold their shape in the dish, like the quinoa.

This recipe was translated from the Slovak original: Quinoa so šošovicou a pečenou tekvicou hokkaido