Fantasy hummus crown
What a wonderful combination this is hummus wreath with quinoa, pumpkin and spinach salad. It's all flavor, texture and color!
Besides being delicious, it is a very complete dish nutritionally and very healthy. It provides us with both vegetable and animal protein, from the hummus and cheese, lots of fiber from all the ingredients, and many minerals and vitamins from the pumpkin, spinach, pomegranate, .... It is a marvel as well as beautiful!
INGREDIENTS: ( 2 to 4 servings )
- 200 gr of hummus better homemade ( click here to see the recipe)
- 200 gr of pumpkin
- 100 g of baby spinach sprouts
- 100 gr of quinoa
- 100 gr feta cheese
- 1/2 pomegranate
- 2 handfuls of walnuts
- 4 tablespoons of Aove
- 2 tablespoons balsamic vinegar
- Salt and pepper
RECIPE ELABORATION STEP BY STEP: (click here to see video-recipe)
- First boil the quinoa. To do this, put it in a strainer and pass it under running water to remove the saponin, a natural compound present in the seed coat, which gives it a bitter taste and acts as an antinatural. In a saucepan put twice as much water as quinoa, bring to a boil, add a teaspoon of salt, add the quinoa and boil over medium heat for about 15 minutes or until the water evaporates. Let it warm up.
- In a baking dish, or in an airfryer, put the diced pumpkin, with a little salt and pepper and a drizzle of Aove. Bake at 180 ° C for about 20 minutes, or until you check that when you prick with a knife is soft.
- In the meantime, peel the pomegranate, leaving only the pomegranate seeds.
- Cut the feta cheese into small cubes.
- In a frying pan pour a few drops of oil and heat over medium heat. With your hands chop the walnuts, throw them in the pan and toast them carefully so they don't burn.
- I prefer homemade hummus. Here is the recipe, but you can also buy it ready-made.
- Put it in a piping bag, and on a large plate, make a circle, like a crown, as shown in the photo. If you have trouble, simply make a thin layer on the plate as a base for the salad.
- Now in a bowl or salad bowl add the quinoa, spinach, cheese, pumpkin, walnuts and pomegranate (reserve a few grains to decorate at the end). Stir to mix everything together.
- In a small bowl pour four tablespoons of Aove, two tablespoons of vinegar and a teaspoon of salt and stir until emulsified and pour over the salad and stir again.
- Now fill the inside of the crown with the salad and finally put other pomegranate seeds on top.
When you try this great dish, let me know what you think of my super hummus crown with quinoa, pumpkin and spinach salad.
I remind you that you can receive my balanced and varied menus, a different one every week, and designed according to WHO recommendations, as well as the step-by-step recipes, which I publish every week on my instagram @cocinayviajes , where you will also find many other recipes, as well as step-by-step videos on how to make them and a lot of recommendations of trips, restaurants, products, etc.
I encourage you to follow me to learn to eat well or better !
With all my love,
Mireia Alum
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