Quinoa-Filled Pumpkins







A recipe allowed in a / / / diet.

These quinoa-filled pumpkins are perfect for Halloween! And, if you were looking for a vegetarian dish to impress your guests with, then cooking this is a no-brainer! You can also add your favorite veggies in the mix, because we’ve used a few mushrooms and leeks, and they turned out absolutely fabulous!

Nutritional Chart

Calories: 461 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 69 g
  • 17 g
  • 16 g

Ingredients Needed for Quinoa-Filled Pumpkins

3 pumpkins
3 teaspoons of olive oil
2 cups of vegetable stock
1 cup quinoa
10 mushrooms, thinly sliced
2 garlic cloves, crushed
½ leek, white part only, thinly sliced
1 thyme sprig
2 rosemary sprigs
¼ cup white wine

How to Make Quinoa-Filled Pumpkins

  1. Preheat the oven to 400°F/200°C.
  2. Slice off the top of the pumpkins and remove their seeds, making room for the filling.
  3. Pour 1 teaspoon of olive oil inside each of them and season with salt and pepper.
  4. Line a baking tray with parchment paper and place the pumpkins on top. Cook them for the next 30 minutes.
  5. Heat a saucepan over medium heat, and pour the vegetable stock.
  6. Bring it to a boil and add the quinoa. Bring to a boil, then reduce the heat, and simmer until all of the liquid is absorbed. This will take 15 to 20 minutes.
  7. Next heat a skillet over medium heat and add the olive oil. Add the mushrooms and cook them for 1 minute. Add the crushed garlic and leek. Season with thyme, rosemary, salt, and pepper.
  8. Pour the white wine and add the quinoa. Cook everything for 2-3 more minutes.
  9. Use the filling to stuff the pumpkins.

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