Quinoa bowl with roasted pumpkin, kale and pomegranate

Name: Quinoa bowl with roasted pumpkin, kale and pomegranate
Total time: 40 min
Yield: 2 servings
Cuisine: Alkaline cuisine
Ingredients: 120 g quinoa; 400 g Hokkaido pumpkin; 100 g kale; 1 pomegranate; 3 tbsp olive oil; 1 tbsp almond butter; 1 lemon; 3 tbsp water; 1 tsp cumin; Salt and pepper

A warm bowl of quinoa, roasted pumpkin, briefly pan-fried kale and pomegranate seeds with an almond and lemon dressing.

40 min
2 servings
warm
80% alkaline-forming

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Quinoa bowl with roasted pumpkin, kale and pomegranate — 2 servings, 40 minutes

Method

5 steps, 40 minutes.

Preheat the oven to 200 °C. Cut the pumpkin into wedges, skin on, and roast with 2 tbsp oil, the cumin and salt for 25 minutes.
Rinse the quinoa thoroughly and simmer it in twice its volume of salted water for 15 minutes, then leave it to swell.
Strip the kale from the stalks, fry it in 1 tbsp oil for 3 minutes and season with salt. Remove the seeds from the pomegranate.
Stir the almond butter with lemon juice, water and salt until smooth.
Arrange the quinoa, pumpkin and kale in bowls, then add the dressing and pomegranate seeds on top.

Why alkaline

80%alkaline-forming ingredients, estimated using PRAL logic

Pumpkin, kale, pomegranate, lemon and almonds are alkaline-forming; quinoa is a good acid-former in a small amount — 80/20 on the plate.

Experience-based model

Tip from the kitchen

Always rinse quinoa in hot water, otherwise it tastes bitter.

What “alkaline” means here. Alkaline-forming and acid-forming describe how a food is classified in the acid-base table (PRAL logic) — a calculated value, not a statement about effects in the body. The 80/20 rule of thumb — 80% alkaline-forming foods, 20% good acid-forming foods — is our experience-based model from the alkaline kitchen, not a diet plan. Bathmaster, not a doctor: these recipes are cooking, not therapy. Experience-based model

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