Did you run out of time and want to surprise that special someone with an amazing dish? This Quinoa and Pumpkin Tart with Pico de Gallo will save you a lot of time and many calories since the tart base is not made with regular dough. Don’t miss this recipe and surprise yourself by making it; you won’t believe how easy it is to prepare and how delicious it turns out in both flavor and texture.
Soak the quinoa in cold water for about 30 minutes, then drain and set aside.
Cook the quinoa in water for about 45 minutes.
Slice the pumpkin thinly and cut the asparagus into quarters, mix them with egg whites, salt, and pepper. Place everything in a tart pan and bake for 25 minutes at 180°C.
For the pico de gallo, dice the tomatoes, removing the seeds, slice the red onion thinly, cut the chili into very thin rings, and finely chop the cilantro. Mix all of this in a bowl and add olive oil and the beans.
Once the quinoa is cooked, remove it from the pot and let it cool, then mix it with the pico de gallo and adjust seasoning.
Once the tart base is cooked, add the quinoa and pico de gallo to it, flattening and shaping it.
Cut the avocado into thin slices, cover the tart, and give it a shine with olive oil. Garnish with herbs.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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