For 4 people
For 4 people
Peel the pumpkin and cut it into cubes.
Peel and chop the onion.
Heat the olive oil, add the onion and let it melt for 2 minutes, stirring.
Add the pumpkin cubes, cover with water and put the broth cube.
Cook to the pumpkin is tender.
Heat the milk with a pinch of salt.
Add the quinoa, once the milk is boiling, and cook for 15 minutes, stirring from time to time.
Recover the porimatton and mash it.
Add this puree to quinoa to milk.
Beat the egg and add it to the previous preparation while mixing.
Add the Ras El Hanout and half of the Parmesan.
Chop the parsley and add it to the preparation.
Sprinkle the mixture of the remaining quantity of parmesan.
Bake for 20 minutes at 200°C without cover.
Serve.
Login
