10 recipes that are practical and delicious

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Besides being a great dish for those who want to avoid meat consumption, the pumpkin quibe is a light, healthy and delicious option to give a diversified menu. And the best of all: it is very practical to prepare. Choose your favorite version and enjoy these recipes that will win you over!

1. Simple pumpkin quib

Ingredients

• 3 and 1/2 cups of chopped pumpkin
• 1 cup of wheat to quibe
• 1 and 1/2 cup hot water
• 3 large chopped garlic cloves
• 3 tablespoons of vegetable oil
• 1/2 big chopped onion
• 1/4 cup of oil
• 1 cup of chopped green smell
• Salt to taste
• Black pepper to taste

How to prepare

1. In a bowl, place the wheat to quibe and add the hot water. Leave it to rest until it hydrates;
2. Over medium heat, sauté the garlic with a thread of vegetable oil until lightly browned. Then, place the onion and sauté some more;
3. In the same pot, add the chopped pumpkin, season with salt to taste, mix and lid. Let it cook until the vegetable is very soft, stirring occasionally so as not to burn. To check the point of the cape, stick a piece with a fork and feel the texture;
4. When ready, season with black pepper to taste, add the olive oil and the green smell. Mix everything and reserve;
5. Preheat the oven to 210°C;
6. Place the cape mixture in a bowl and add the hydrated wheat. Mix well and, if necessary, set the seasoning, adding more salt or black pepper;
7. When it is very homogeneous, take the mixture to a baking pan and spread it over the whole area. Bake for 30 minutes or until golden;
8. Serve with some olive oil and enjoy!

2. Pumpkin quibble with pepper mix

Ingredients

• 1 cup chopped onion
• 4 chopped garlic cloves
• Ginger ground to taste
• 1 kg of pumpkin squash chopped into little cubes
• 200 g of wheat to quibe
• Olive oil
• Salt to taste
• Black pepper to taste
• Jamaica pepper to taste
• Chives
• Parsley

How to prepare

1. In a pan, put a generous thread of oil and heat over medium heat;
2. Sauté the onion until lightly browned, then add the garlic and ginger and let it brown;
3. Then include the cable and mix it well. Add a glass of water, cover the pan and let it cook;
4. Put the wheat in a bowl and add a little water to hydrate. Reserve it;
5. When the pumpkin is very soft, with the texture of puree, turn off the heat and season it with salt, black pepper and Jamaica pepper to taste;
6. Gradually incorporate the hydrated wheat into the capetite mixture, until it binds. Always mix to check the point, which is similar to the texture of a dough;
7. Add the spring onion and parsley and set the seasoning;
8. Grease a baking pan with some olive oil and put the quibe dough in it. Bake well and bake in a medium oven for 30 to 40 minutes, or until you get a golden crust on top;
9. Remove from the oven and enjoy with the side dishes of your choice!

3. Pumpkin quib with quinoa

Ingredients

• 500 g of boiled and kneaded pumpkin
• 1/2 cup of quinoa
• 1 chopped onion
• 2 chopped garlic cloves
• 1 chopped tomato without seeds
• Chopped mint leaves

How to prepare

1. In a pan, cook the quinoa with 2 cups of boiling water and a pinch of salt;
2. Drain the quinoa and mix it with the pumpkin. Add the onion, garlic, tomato and mint, stir well and arrange everything in a pan greased with olive oil;
3. Bake in preheated oven at 180°C for approximately 15 minutes;
4. When you have a soft crust, just take it out of the oven and enjoy!

4. Pumpkin and cinnamon quibble

Ingredients

• 1 cup quinoa mix
• 2 cups of water
• 1/2 pumpkin cabletiá
• 1 dessert spoon of cinnamon powder
• 1 tablespoon olive oil
• 2 chopped garlic cloves
• Salt to taste
• Black pepper to taste
• 3 branches of mint
• 1 dessert spoonful of syrian pepper
• 170 g of chestnut cheese

How to prepare

1. Remove the seeds from the pumpkin and, with the help of a knife, drill holes inside the plant;
2. Season with cinnamon, salt, black pepper and garlic and water with olive oil;
3. Bake in a preheated oven at 200ºC for about 50 minutes;
4. Meanwhile, put the quinoa and water to cook for 15 minutes, until the grains are hydrated and soft;
5. Let the quinoa and pumpkin cool down a little before you start assembling the quibe;
6. In a bowl, knead the pumpkin until it becomes a puree;
7. Mix the cape with the quinoa and add the mint until everything is well incorporated;
8. In a baking pan greased with olive oil, place half of the dough of the quibe and arrange so that it occupies the whole area;
9. On top, do the same with the chestnut cheese;
10. Finally, place the rest of the quibe on top to form the top layer of the plate;
11. Off you go! Now you can serve and savor.

5. Pumpkin quib with nutmeg

Ingredients

• 1 cup of wheat to quibe
• 3 cups of pumpkin squash, peeled and chopped
• 1 chopped onion
• 1 clove of chopped garlic
• 1/2 cup chopped mint
• Juice of 1/2 lemon
• Olive oil to taste
• Salt to taste
• Black pepper to taste
• Nutmeg to taste

How to prepare

1. In a bowl, soak the wheat in 1 and 1/2 cup of boiling water. Reserve it;
2. Sauté the onion and garlic in a pan with olive oil until lightly browned;
3. Add the pumpkin, season with salt, black pepper and nutmeg and sauté some more;
4. Place 1 cup of water, mix a little and let it cook covered, until the pumpkin comes apart when pressed with a fork;
5. Knead everything very well, add the mint and turn off the fire. Reserve it;
6. When the wheat is hydrated and without water in the container, add the pumpkin and the lemon. Mix well and, if necessary, set the seasoning;
7. In a baking pan greased with oil, spread the quib so that it occupies the entire container. If you wish, water with olive oil and make cuts on the surface;
8. Take it to roast in medium heat for about 30 minutes;
9. Enjoy!

6. Pumpkin and cheese quibble

Ingredients

• 1 pumpkin cordage in thick slices
• 2 onions thickly sliced
• 3 garlic cloves
• 1 cup of wheat to quibe
• 1 and 1/2 cup warm water
• 500 g of grated mozzarella cheese
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon curry powder
• 1/2 cup chopped mint
• Olive oil to taste
• Salt to taste

How to prepare

1. Place the pumpkin, onion and garlic cloves in a baking dish and drizzle with olive oil;
2. Bake in a preheated oven at 180ºC for about 30 minutes, or until the pumpkin is very soft;
3. Meanwhile, put the wheat to quibe in a container and hydrate with warm water. Mix well and let it hydrate until the water is completely dry;
4. With the pumpkin at room temperature, remove the shell and cut it into smaller pieces. Put it in the processor together with the peeled garlic cloves, the onion, a little salt and olive oil and whisk until a homogeneous mixture is obtained;
5. Mix this purée with the wheat for quibbling and season with black pepper, white pepper, cumin, curry and mint;
6. Grease a baking pan with olive oil and arrange half of the quibe dough throughout your area;
7. Add the mozzarella over that dough;
8. Finish with the rest of the quib, covering with the top layer;
9. Bake in preheated oven at 180°C for about 20 minutes;
10. Now, just taste it!

7. Pumpkin quib with homus

Ingredients

• 3 cups of cooked and hydrated quinoa
• 1 pumpkin cordage peeled and stung
• 1 chopped onion
• 1 clove of chopped garlic
• 1 cup chopped mint
• 3 tablespoons of olive oil
• Syrian pepper to taste
• Cumin to taste
• Black pepper to taste
• Salt to taste
• Rolled almonds
• 1 cup of homus

How to prepare

1. Put the pumpkin in a baking pan and bake it in the middle oven for about 30 minutes or until it gets soft;
2. Then tap the processor or blender until it is pureed;
3. Place the onion in a pan heated with olive oil and sauté until lightly browned. Add the garlic and sauté some more;
4. On medium heat, add the pumpkin puree and quinoa to this pot and mix well. Season with black pepper, black pepper, cumin and salt;
5. Finally, add the mint, mix and turn off the fire;
6. Take the mixture to a baking pan and arrange half of the preparation evenly;
7. Do the same with the homus;
8. Finish with a final layer of quibe and decorate with the laminated almonds;
9. Bake in a medium oven for about 20 minutes. If desired, use the grill function to brown the quibe for another 5 minutes;
10. Serve and enjoy!

8. Pumpkin quib with ricotta

Ingredients

• 1 liter of warm water
• 250 g of wheat to quibe
• 400 g of minced pumpkin
• 1/2 cup chopped mint
• 150 g of crumbled ricotta
• 1 medium onion, chopped
• Juice of 1 lemon

How to prepare

1. In a container, add the wheat and warm water and let it hydrate for about 30 minutes;
2. Meanwhile, steam the pumpkin until it’s very soft. Season it with salt and mash it well until it becomes a puree;
3. Gradually add the hydrated wheat to the pumpkin dough until you incorporate everything. Include half of the mint and the onion and stir well;
4. In another container, mix the rest of the mint with the crumbly ricotta;
5. Mount the quibe by intercalating layers of wheat with pumpkin and ricotta with mint;
6. Brush olive oil over the quib and bake in the oven at 180ºC for about 40 minutes;
7. Your pumpkin quib is ready!

9. Pumpkin kibble with tofu

Ingredients

• 2/3 cooked pumpkin
• 1 cup of wheat for hydrated quib
• Salt to taste
• Coriander seeds to taste
• Nutmeg to taste
• Mustard seeds to taste
• Jamaica pepper to taste
• Cardamom powder to taste
• Turmeric to taste
• Sweet paprika to taste
• Pepper to taste
• Tofu to taste
• Green smell to taste
• Olive oil to taste

How to prepare

1. In a bowl, place the inside of the pumpkin, removing it with a spoon;
2. With the help of a pestle, shred salt, coriander seeds, nutmeg, mustard seeds, cardamom powder, Jamaica pepper, turmeric, paprika and pink pepper. Reserve;
3. Then mix the pumpkin with the wheat to quibe, kneading everything very well;
4. Add the spices to this mixture and mix a little more;
5. Cut the tofu into pieces and chop the green smell;
6. Place everything with the pumpkin and wheat mixture and knead, crushing the tofu and incorporating these ingredients into the preparation;
7. Arrange the dough in a baking pan greased with olive oil;
8. Bake in a medium oven for about 30 minutes;
9. Take it out of the oven, drizzle it with olive oil and serve!

10. Stuffed pumpkin quib

Ingredients

• 2 cups red quinoa in grains
• 4 cups of vegetable stock
• 5 cups of boiled and kneaded pumpkin
• 2 tablespoons of oil
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 chopped onion
• 1/2 grated ginger
• 4 cups of leek in thin slices
• 8 cups of escarola
• 1/2 cup yellow raisin
• 2 cups of tofu ricotta
• 1/2 cup chopped chives
• 1/2 teaspoon salt
• 1/2 teaspoon pink pepper
• Garam massala to taste

How to prepare

1. Put the quinoa in a fine sieve and wash it in running water;
2. Drain and take to cook with the vegetable broth for about 10 minutes. Reserve it;
3. Sauté the onion with a dash of oil until it begins to caramelize. Then add the grated ginger and seasoning and sauté some more;
4. Then add the pumpkin puree and cook well;
5. Process or liquefy this mixture to make it smooth and uniform;
6. Finally, mix the crushed pumpkin with the quinoa;
7. For the filling, start by sautéing the leek with the garam massala and a dash of oil in a large frying pan;
8. Then include escarola, ricotta, raisins and spring onions. Sauté quickly and remove everything from the fire: after all, the cooking process continues in the oven;
9. If you wish, add salt and spices to taste to the filling;
10. In a 25 cm long baking pan, spread half of the dough, covering the whole area and squeezing it tightly with a spatula, to give alloy;
11. Place all the filling on top of this layer and spread evenly over the whole baking sheet;
12. Then place the rest of the dough on top of everything and leave it even;
13. Bake in preheated oven at 220ºC for about 30 minutes until the surface is golden brown;
14. Serve with the accompaniment of your preference.

After including this delicious meatless quib on your menu, check out vegetarian recipes as well and get even more inspired with this type of food!