QUINOA AND PUMPKIN CUTLETS

No matter what diet you’re on, you need to remember about the protein. There are plenty of sources of protein in plant based diet (despite what some people think). One of the best sources of protein is quinoa. It’s much lighter for your stomach than legumes and so easy to prepare. Here’s the recipe for baked cutlets made of quinoa and pumpkin. Perfect for the after-Christmas lunch.

Ingredients:

200g dry quinoa

150g pumpkin

1 onion

1/2 red bell pepper

dried garlic (or fresh)

2 tbsp olive oil

salt

black pepper

3 tbsp ground flaxseed meal

1/2 teaspoon garam masala

1 tsp curry powder

100g breadcrumbs

fresh parsley

Instructions:

Cook quinoa in boiling water. Then drain it. Chop pumpkin, onion and bell pepper finely. Heat the olive oil on a frying pan and add the pumpkin, onion, bell pepper and garlic. Fry for a while, stirring continuously, until the pumpkin is soft.

Combine quinoa and fried veggies in a large mixing bowl. Add flaxseed meal, season with some salt and pepper. Blend the cutlet mixture but leave some of the veggies in parts (not blended). Add chopped parsley, curry powder, garam masala and breadcrumbs. Mix well. 

Shape small to medium sized round cutlets out of the cutlet mixture. 

Preheat the oven t 190 degrees C. Bake the cutlets for about 40-45 minutes (You can turn the cutlets over after 20 minutes). Serve with favorite sauce, e.g. tomato and coconut sauce and fresh veggies. Enjoy!

Etykiety: cutlets, english, main course, pumpkin, recipes