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Auyama Rellena de Ensalada de Quínoa

Categoría
Guarniciones
Dificultad
Fácil
Porciones
9

Ingredientes

  • 1 Auyama mediana
  • 3 Tazas de agua
  • 1 ½ Taza de quínoa
  • 1 Taza de jugo de naranja, reducida a la mitad
  • 1 Cucharada de ralladura de naranja
  • 2 Cucharadas de vinagre blanco
  • ½ Taza de aceite de oliva
  • ½ Taza de dátiles picaditos
  • 1 Cebolla blanca picadita y cocida
  • 1 Pimiento rojo picadito (se puede usar también una combinación de pimientos de colores)
  • 3 Cucharadas de perejil liso picadito
  • 4 Cucharadas de semillas de auyama tostadas (también se puede usar semillas tostadas de girasol)
  • Sal y pimienta al gusto

Preparación

  1. Precalentar el horno a 375 grados F. Ahuecar la auyama y llevar a cocinar en el horno por 45 minutos. Luego retirar y dejar enfriar.
  2. Cocinar la quínoa. En una olla colocar las 3 tazas de agua con una pizca de sal y la taza y media de quínoa. Llevar a cocinar a fuego medio por unos 15 minutos, o hasta que el líquido se absorba.
  3. Cuando la quínoa esté lista, retirar del fuego, colocar sobre un plato y reservar.
  4. Aparte, preparar la vinagreta, mezclar el jugo de naranja reducido junto con la ralladura de la naranja y el vinagre, agregar sal y pimienta y poco a poco incorporar el aceite de oliva moviendo fuerte hasta tener todo bien mezclado.
  5. En una sartén, agregar un poco de aceite de oliva, cocinar la cebolla por unos minutos y luego agregar los pimientos picaditos dando toque de sal y pimienta.
  6. Mezclar en un recipiente la quínoa con la cebolla, los dátiles picaditos y parte de la vinagreta. Mover suavemente y comprobar sabor.
  7. Agregar el perejil y el resto del aderezo al gusto.
  8. Al finalizar agregar las semillas tostadas, también si se desea se puede hacer una variante con un toque de almendras picaditas y tostadas.
  9. Servir dentro de la auyama horneada.