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Ingredients
- 1 butternut pumpkin, cut into halves lengthways
- 40 g olive oil
- 1 sprig fresh thyme, leaves only
- 1 sprig fresh rosemary (approx. 10 cm long), leaves only, finely chopped
- 600 g water
- 100 g quinoa
- 1 red onion, cut into halves
- 1 garlic clove
- 1 celery stalk, cut into pieces
- 1 carrot, cut into pieces
- 1 sweet corn cob, kernels removed
- ½ tsp ground cumin
- 20 g currants
- 30 g pine nuts, toasted
- 1 - 2 sprigs fresh coriander, roots, stems and leaves, sliced
- 2 tsp tamari sauce
- sunflower seeds, for sprinkling
- 70 g feta cheese, for crumbling
- Nutrition
- per 4 portions
- Calories
- 7913.6 kJ / 1884.2 kcal
- Protein
- 66.3 g
- Carbohydrates
- 170.8 g
- Fat
- 94.9 g
- Saturated fat
- 20.8 g
- Fiber
- 46.8 g
- Sodium
- 1408.8 mg
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