Quinoa Stuffed Pumpkins


  • 1. Preheat oven to 190C.
  • 2. Slice butternut pumpkin into 6x 1 inch thick rounds (you probably won't use a whole pumpkin, but you can double the recipe if you're serving four). Scrape out any seeds. Evenly space rounds onto baking paper on a tray, drizzle with oil and season with salt and pepper. Bake for about 20 minutes or until just browning on edges and cooked through.
  • 3. Meanwhile, cook the quinoa by adding with double the water (and a bit more for good luck) to either a microwave steamer or to a pot. Cook in the microwave for 12 minutes, or, bring to a simmer on the stove top and stir regularly until cooked through (you may also need extra water to prevent it drying out. Once cooked, place aside with lid off.
  • 4. Add remaining ingredients to the quinoa and stir through.
  • 5. Stack up 3 pumpkin pieces, top or fill with quinoa and serve. Drizzle with extra olive oil and garnish with chilli or fresh herbs.

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