Baked Quinoa and Cranberry-Stuffed Pumpkins Recipe
Pumpkin is a great source of dietary fibre required for bowel and cardiovascular health. This delicious vegetable is also loaded with beta-carotene, which has an anti-inflammatory and antioxidant action in the body. This important vitamin is required for healthy eyesight, immune function and skin.
- ½ cup uncooked quinoa
- 1 cup vegetable stock
- 4 mini pumpkins
- 2 tbsp cold-pressed olive oil
- ½ onion, finely chopped
- 4 large Brussels sprouts, shredded
- ¼ cup apple-cider vinegar
- Handful dried cranberries
- Handful pumpkin seeds
- Handful fresh herbs, roughly chopped (parsley, coriander, mint)
- Sea salt & pepper
- Place quinoa in small saucepan with vegetable stock. Bring to boil and simmer for 15 mins until water is absorbed and quinoa is cooked.
- Preheat oven 200°C.
- Slice off tops of pumpkins and scoop out seeds. Place pumpkins on baking tray lined with baking paper and rub with olive oil. Place in oven for around 35–40 mins, until cooked through.
- In large frying pan, add olive oil and cook onion over medium heat for a few mins then add Brussels sprouts and cook for 5 mins. Add apple-cider vinegar and quinoa and cook for a further 5 mins.
- Take off heat and add cranberries, pumpkin seeds, fresh herbs and season with salt and pepper.
- Once pumpkins are cooked, stuff with mixture and top with more pumpkin seeds and herbs, then serve.
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