Ingredients
• Red pumpkin (bhopla/kaddu) 250 grams
• Quinoa 1 1/2 cups
• Extra virgin olive oil 4 tablespoons
• Onions,chopped 5 tablespoons
• Pine nuts(chilgoza),toasted 3 tablespoons
• Raisins 2 tablespoons
• Salt to taste
• Cherry tomatoes 15-20
• Crushed black peppercorns as required
• Green capsicum 1 medium
Juice of ½ lemon
Method
Soak quinoa in plenty of water for ½ hour and then drain.
Heat 2 tbsps extra virgin olive oil in a rice cooker, add 2 tbsps chopped onions and saute for 2 minutes. Add quinoa, 2½ cups water, pine nuts, raisins and salt. Cover and cook till the quinoa is done.

Meanwhile peel and thinly slice the pumpkin. Heat a non stick pan on induction plate. Pour 2 tbsps extra virgin olive oil into the pan and place the pumpkin slices in single layer. Cover and roast, turning sides, till evenly done on both sides.

Add salt, 3 tbsps chopped onion, cherry tomatoes, freshly crushed black peppercorns and mix. Add ½ cup water, cover and reduce heat. Cook for some time. Cut green capsicum into small pieces and add to the pan, cover and continue to cook for 2 minutes.

Add lemon juice and mix. Put the quinoa in one bowl and the pumpkin mixture in another and serve hot.