Quinoa Stuffed Pumpkins

[ingredients title=”Ingredients”]

  • Butternut pumpkin
  • Olive oil
  • Salt & pepper
  • 1/2 Cup rinsed quinoa
  • Red or green kale, roughly chopped
  • Roasted cashews, pine nuts or almonds, chopped
  • 3 thinly sliced spring onions
  • 2 Tbs dried currants
  • 1 Handful baby spinach
  • 2 Tbs fresh coriander, chopped
  • 1 Tbs olive oil
  • 1 Tbs apple cider vinegar
  • 1 Tbs dijon or wholegrain mustard
  • Chilli for garnish


[directions title=”Directions”]

  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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