1 Small skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Wooden spoon
1 Toast the pumpkin seeds in a dry skillet, stirring frequently, until fragrant and beginning to pop. Remove from heat and let cool.
2 Set aside about 1/4 of the pumpkin seeds for garnish. Chop the remaining seeds. Peel the garlic and finely chop. Rinse the chives, shake dry and cut into slices diagonally.
3 Mix together chopped pumpkin seeds, garlic and chives in a bowl with the quark and pumpkin seed oil. Season with salt and pepper. Garnish with reserved pumpkin seeds. Serve with whole-wheat bread - or baked potatoes, as desired.