Autumn Pumpkin Quinotto
This creamy quinoa quinotto combines simplicity with exceptional flavor. Ready in 20 minutes, it's perfect for a healthy, warm weeknight meal.
Number of servings
4
Preparation time
20 min
Print recipe
INGREDIENTS
- 300 gr White Quinoa QF Quality Food, cooked earlier
- 100 gr House of Asia Canned Shittake Mushrooms
- 20 ml House of Asia Oyster Sauce
- 1 teaspoon House of Asia Chinese Cuisine Spices
- 100 g Hokkaido pumpkin, diced
- 25 g onion, finely chopped
- 10 g garlic, finely chopped
- 10 g ginger, finely chopped
- 150 g turkey breast, diced
- 50 g chives, finely chopped (some for frying, some for decoration)
- 200 ml vegetable broth
- 30 g grated Parmesan cheese
- salt to taste
- black pepper to taste
- olive oil for frying
A METHOD OF PREPARING
- Rinse the mushrooms under running water, dry them and cut into strips.
- Heat olive oil in a pan and sauté the onion, ginger, and pumpkin for 2 minutes. Add the Chinese spice mix, mushrooms, and turkey and sauté for another 2–3 minutes.
- Add the quinoa and broth, season with salt, pepper, and oyster sauce. Simmer briefly, stirring, and add some chives.
- Transfer the finished dish to plates and sprinkle with grated Parmesan cheese and the remaining chives.
