If you follow me, then I think you know that I love to eat food in colors. Also, you may know that I love lentils, quinoa, and vegetables......This is a cream that has my favorites ingredients....
With this recipe I participate in the primer concurso de recetas con verduras que organiza Margot (www.margotcosasdelavida.com), patrocinado por:
Two Color Vegetables, Quinoa and Lentils Cream
For the Pumpkin Quinoa Cream
2 1/2 cups of pumpkin (in cubes)
1 cup of quinoa
2 teaspoons of dehydrated vegetables powder (or seasoning for soups and cream)
In a large pot, put the pumpkin cubes with 1 teaspoon of dehydrated vegetables powder, and cover it with water. Cook it until tender. When the pumpkin is cooked, blend it in a blender until you have a cream of thick consistency. Season it with oregano, olive oil, and salt if needed. Set aside.
Wash the quinoa. In a pot, put the quinoa with 1 teaspoon of dehydrated vegetables powder, and 2 cups of water. Cook it until is tender. Mix the cooked quinoa with the pumpkin cream. Reserve in a pot to maintain it warm.
For the Spinach and Lentils Cream
300 grams of frozen spinach
1 garlic (chopped)
1 cup of red lentils
Cumin roasted (fresh crushed)
In a pan, roast the cumin seeds. Crushed them fine.
In a pot, cook the red lentils with two cups of water. Add salt. When they are tender, add the cumin (to your taste), and olive oil. The red lentils are the ones that are in the middle.
In a pan, saute the spinach (defrost) with olive oil and garlic, until they are cooked.
In a blender, mix the cooked spinach with the red lentils until they have a creamy consistency (you can add water....I did not needed)
In a white soup dish (or your color of preference), place a metal ring.
Fill it with spinach-lentil cream
In the exterior, put the quinoa-pumpkin cream
Take the metal ring out......and ENJOY!!