Kañiwa w/ Tandoori roasted Butternut Pumpkin
I love quinoa. And when I saw the wonderful Heike from @tastyasheck posting her Kañiwa pancakes the other day, I knew I had to try the little relative of quinoa. I made it my mission to buy (or better said, to find) Kañiwa back then and now, here I am! I finally accomplished my mission haha 😄 It’s safe to say that I like Kañiwa, but I think I still like quinoa better. Anyway, here we go!
- 1/2 cup kañiwa
- 3-4 thick slices of butternut pumpkin
- 1-2 tablespoons pomegranate seeds
- 1 handful arugula
- the juice of 1/4 a lime
- 1 tablespoon Tandoori Masala
- 1 teaspoon cumin powder
- a pinch of pink himalayan salt
- 1 teaspoon ground ceylon cinnamon
- a pinch of ground ginger
- 1 teaspoon turmeric powder
- It may sound complicated, but in fact it’s really easy, just cook the kañiwa as written on its package.
- Cube the pumpkin and put it onto a lined baking tray (Preheat the oven to 200 degrees Celcius). Add the spices, mix with your hands and let it bake for about 10-15 minutes. Take it out and add it to the kañiwa, which should be cooked by now. Add the pomegranate seeds and stir.
- Put this mix into a bowl, top it with the lime juice and the arugula and enjoy!