Instructions
Follow the steps and taste along the way.
Roast the squash
Preheat the oven to 220 °C. Cut the squash into approximately 2 cm cubes and the onion into wedges. Toss them with 20 ml olive oil, 1 g salt, and the black pepper. Spread in a single layer on a baking sheet and roast for 25–30 minutes, until the squash is browned at the edges and tender inside.
Cook the quinoa
Rinse the quinoa in a sieve under cold water for about 30 seconds. Put it in a saucepan with 280 ml water and 1 g salt. Bring to a boil, cover, and simmer over low heat for 15 minutes. Remove from the heat and leave covered for another 5 minutes, then fluff with a fork.
Toast the seeds
While the squash roasts, put the pumpkin seeds in a dry pan. Toast over medium heat for 2–3 minutes, stirring occasionally, until they puff up slightly and become fragrant. Transfer them to a plate.
Quickly sear the shrimp
Finely chop the garlic and parsley. Pat the shrimp dry and season with the remaining 1 g salt. Heat the remaining 10 ml oil in a pan, then add the shrimp, smoked paprika, and cumin. Cook for about 2 minutes, turn them over, add the garlic, and cook for another 1–2 minutes, until the shrimp are pink and opaque. Remove from the heat.
Finish and serve
Zest the lime and squeeze out the juice. Stir the lime juice and half of the parsley into the shrimp. Divide the quinoa between two bowls and add the roasted squash and onion, followed by the shrimp. Sprinkle with the lime zest, remaining parsley, and toasted seeds. Serve warm.
