Vegie and quinoa stuffed pumpkin

  • YIELD: serves 2



  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

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