Granine pasta with pumpkin and avocado with quinoa croquettes

For the pasta: put the pumpkin into cubes in a baking tray with a few drops of extra virgin olive oil. Add a pinch of cinnamon powder. Bake the pumpkin until it is soft. Reserve. Cook the pasta in boiling water with sea salt following the instructions of the container. Peel and cut the avocados into cubes. Mix all the ingredients and dress with a splash of extra virgin olive oil and a pinch of sea salt.

For croquettes: Add extra virgin olive oil and sugar in a pan. When I emprate to take a little color, add the thin cut onion. Revolver, add sea salt and a splash of water. Cook over medium heat until it is well cooked. Cut the cilantro leaves. Soak the bread in the milk. In a bowl add the quinoa cooked, the stewed onion, the chopped cilantro, the bread soaked in milk and prepare a homogeneous mixture. Then give the desired shape and seal the croquettes in a Teflon skillet with a drops of olive oil or in the oven at 180 ° by 5 mins.

Serve the pasta accompanied by croquettes.

Sol Fliman & María José Buttazzoni. Children to eat. 2016. Adapted.