Quinoa Pumpkin Pie

Quinoa Pumpkin Pie

1. Ingredients.

2. Add water to the stockpot, add the tricolor quinoa, and cook for about 15 minutes.

3. The cooked quinoa is crystal clear, drain the water and set aside.

4. Cut potatoes into small cubes and fry them in a wok until golden.

5. Diced potatoes, cooked three-color quinoa, add shredded mozzarella cheese and a spoonful of honey mustard sauce, mix well and set aside.

6. When cooking the quinoa, treat the pumpkin. Cut the pumpkin into thin slices and steam it in a steamer.

7. Then put it in a bowl and use a spoon to press it into pumpkin puree.

8. Add glutinous rice flour, press and stir with a spoon to form a dough, it will be slightly wet and sticky, if the sweetness of the pumpkin is not enough, you can add an appropriate amount of sugar at this step.

9. The dough is a bit sticky, put on disposable gloves and put on a pair of gloves, forming an average of 6 small doses.

10. Take a small amount of glutinous rice and pumpkin, flatten it, put in a spoonful of quinoa cheese filling, wrap it into a bun, close the mouth and squeeze it tightly.

11. The prepared buns are flattened to form pie embryos, covered with bread crumbs on the surface, and both sides are covered.

12. Put corn oil in the pan, put the dough into the pan, turn on a low heat and start frying, and then fry the other side after frying.

13. Finally, the two sides are golden, the surface is crispy and scum, and the inside is soft and sweet, with the aroma of cheese. Let’s start with the delicious pumpkin quinoa pancakes right away.