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Quinoa pumpkin pots

Quinoa Stuffed Pumpkin Pots

A beautiful centerpiece to celebrate autumn!
5 from 1 vote
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Prep Time 1 hour
Servings 8
Calories 298 kcal

Equipment

  • 1 small pot

Ingredients
  

  • 3 pumpkins small
  • 4 tsp olive oil divided
  • 1 tsp onion powder
  • 1 tsp salt divided
  • 1 cup quinoa
  • 1 1/2 cup vegetable broth
  • 1 vegetable stock cube
  • 1/2 cup dried cranberries
  • 1/2 cup chickpeas
  • 1/4 cup pumpkin seeds
  • 1/4 cup vegan cheese shredded
  • 1 cup mixed greens
  • 1 tbsp lemon juice
  • 1 tbsp parsley fresh and minced
  • 1/4 tsp black pepper freshly cracked
  • 1 cup spinach fresh, chopped

Instructions
 

  • Preheat the oven to 400F, cut the pumpkin across the top carefully (or if it’s not cutting, slip into the oven for 10 minutes to soften and then cut). Discard the insides and keep seeds for roasting, if desired.
  • Brush the divided oil & salt, onion powder and garlic powder on top and insides of cut pumpkins. Slip into the oven for 25 - 30 minutes or until softened.
  • In a medium pot, bring broth and quinoa to a boil. Reduce to a gentle simmer.
  • add your vegetable cube and rest of the salt. Cover for 12-14 minutes or until liquid is absorbed.
  • When finished, stir in the rest of your ingredients, incl olive oil, salt and cheeze. Place the pot back on low heat for 4-5 minutes covered, stirring frequently so bottom doesn’t stick. Alternatively just spoon everything in and you don't need to put it on further heat! Spoon it into the squash and enjoy!

Nutrition

Calories: 298kcalCarbohydrates: 58gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gSodium: 599mgPotassium: 1941mgFiber: 6gSugar: 21gVitamin A: 43967IUVitamin C: 50mgCalcium: 133mgIron: 6mg