150 gr fresh pineapple
1 onion (small)
3 table spoon Pedro Ximenez or Port Wine (alternatively you can use 1 tablespoon sugar)
1 coffee spoon corn starch
1 cup (200gr) quinoa
200 gr pumpkin
1 red onion
7-8 cherry tomatoes
1 red bell pepper
Fresh Coriander-Fresh Mint
1 coffee spoon black pepper
Caramelize the finely chopped onion with some olive oil. Add pomegranate seeds (Leave 2 table spoons pomegranate seeds aside for decoration), chopped pineapple, a few drops of lemon juice and sweet wine (or sugar). Cook it for 20-25 minutes on low heat. Then crush it in blender and strain the puree. Add 1 coffee spoon corn starch and cook the strained sauce until it gets a texture of marmalade. (See the instructions video below)
You can use this pomegranate sauce as a dressing for steak or chicken as well. ( In Spain it is usually used as a dressing for beef steak or pork chops)
Chop the pumpkins into small cubes, slice the red onion thinly. Put them separately first into baking paper and then cover with aluminium foil. Bake them for 20 minutes in the oven heated 220 Celsius degrees.
Boil some water in a pot and add salt ; add the quinoa and cook it for 10-15 minutes, then strain it.
Chop the coriander and mint finely, cut the bell pepper into thin slices, cut the cherry tomatoes into two.
Place the cooked quinoa into a large ball. Add the baked pumpkin and red onion. Then add the coriander, mint, bell pepper, cherry tomatoes and black pepper. Dress the salad with pomegranate sauce and olive oil.