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Quinoa-Filled Pumpkins

Category Main Course
Servings 3 servings
Calories 453 calories
Skill Required Medium
Duration 50 minutes

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!

  • 3 sugar pumpkins
  • 3 teaspoons olive oil
  • Salt
  • Pepper
  • 2 cups (500 ml) vegetable stock
  • 1 cup (170 grams) quinoa
  • 10-12 mushrooms, thinly sliced
  • 2 garlic cloves, crushed
  • 1/2 leek, white part only, thinly sliced
  • 1 fresh thyme sprig
  • 2 rosemary sprigs
  • 1/4 cup (65 ml) white wine
  • Preheat the oven to 400°F/200°C.
  • Wash the outside of your pumpkins and dry well.
  • Slice off the top of the pumpkins and remove their seeds, making room for the filling. Keep each pumpkin top because you'll use them as a lid.
  • Line a baking tray with parchment paper and place the pumpkins and their tops on it, cut side up.
  • Drizzle some olive oil inside each pumpkin (keep 1 teaspoon of it for using later).Spread the olive oil inside the pumpkins and also on the tops using a silicone brush. Season with salt and pepper.
  • Transfer the tray to the oven and roast them for the next 30 minutes.
  • Meanwhile, place a saucepan on your stove, over medium heat, and add the vegetable stock in it.
  • Bring it to a boil and add the quinoa, then reduce the heat. Simmer until all of the liquid is absorbed. This will take 15 to 20 minutes.
  • Next heat a skillet over medium heat and add the remaining olive oil. Add the mushrooms and cook them for 1-2 minutes, until they soften. Add the crushed garlic and leek. Season with thyme, rosemary, salt, and pepper. Stir.
  • Pour the white wine and add the cooked quinoa. Cook everything for 2-3 more minutes.
  • Use the filling to stuff the pumpkins.
Nutrition Per Serving
453 kcal
11 g
19 g
77 g