Sweet Pumpkin Farci

20260405, #BreakfastDiary 1683, 9°C/sunny Flowers are blooming everywhere I look. About 570kcal, Sweet Pumpkin Farci.

2T each brown rice, beans, and quinoa, 1/2 sweet pumpkin, 1T Greek yogurt, chopped parsley and salt, pepper

1. Boil 2T each of brown rice, beans, and quinoa in water. Add a little salt too. 2. Cut the sweet pumpkin in half, peel it, scoop out the seeds, steam it, then sear the cut side in a pan. 3. In a mixing bowl, combine the brown rice, beans, and quinoa from step 1 with vinaigrette dressing (3T olive oil, 1T white wine vinegar, 1t wholegrain mustard) and mix evenly. Since it will be eaten with the pumpkin, season it slightly on the salty side. 4. Place the pumpkin from step 2 on a plate, fill it with the mixture from step 3, then sprinkle with Greek yogurt, chopped parsley, and pepper.

Inspired by #나의로컬푸드샐러드