Quinoa-Filled Pumpkins

  • Difficulty: Basic
  • 50 minutes
  • 2 servings

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!

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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