Vegie and quinoa stuffed pumpkin

• YIELD: serves 2

Ingredients

• 1 Butternut Pumpkin I used the round base for this recipe but you could also use a pumpkin sliced lengthways
• 1/2 Cup Red Quinoa
• 1/2 Cup White Quinoa
• 1 Cup Broccoli Diced Finely
• 1/2 Cup Zucchini Diced
• 1 Cup Fresh Parsley
• 1 Tsp Turmeric
• 1 Colve of Garlic Diced Finely
• 1 Tsp Chilli Flakes
• Fresh Black Pepper

Instructions

1. Cut the pumpkin in half and remove the seeds
2. Pierce the skin with a fork, and bake in a hot oven (180C) for 40 minutes, until tender
3. In the meantime, rinse the quinoa and put in a pot with 2 1/2 cups of water
4. Bring to a boil, and simmer for 15 minutes
5. Add the broccoli and zucchini and cook for 5 more minutes
6. Drain and stir in the turmeric, garlic, parsley, chilli flakes and pepper
7. Once the pumpkin is cool enough to handle, scoop out the inside flesh- leave about 1/2 cm of flesh for effect
8. Stir the scooped out pumpkin with the quinoa mix, and re-fill the pumpkin
9. Put back in the oven for 5 minutes, just to heat
10. Chop up some tomatoes or capsicum to garnish

• COURSE: Main Meals