Pumpkin quinoa rice
Quinoa has unique rich and comprehensive nutritional value. It nurtured the Inca people, and the ancient Incas called it the "mother of food". Quinoa is easy to ripen and tastes good. It can be matched with any food. Today, I use pumpkin and quinoa to add flavor and nutrition. I recommend it to fitness and weight loss people.
Step 1 . Soak quinoa in water for 2 hours after washing.
Step 2 . Put it into the pot and add 1:1 water to cook Chenopodium rice.
Step 3 . Cook well, mix well, remove the heat and set aside.
Step 4 . Peel and seed the pumpkin and cut it into small slices.
Step 5 . Cut the onions into small pieces.
Step 6 . Stir in olive oil, add chopped onions and stir fry until fragrant.
Step 7 . Add pumpkin, stir fry over medium low heat, gradually add a little water halfway, and add a little when the pot is dry.
Step 8 . Until the pumpkin is stir fried and the knife is soft and waxy.
Step 9 . Add quinoa.
Step 10 . Season with black pepper and sea salt, stir fry evenly.
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