Stuffed pumpkin is an easy, healthy and very colorful dish, perfect to surprise your diners. The preparation is quite simple, since you only have to bake the pumpkin, prepare the filling and the dressing or sauce and fill it. In this delicious recipe I am going to teach you how to make pumpkin stuffed with quinoa, as well as lentils, vegetables and hummus. It is a very tasty dish, ideal for vegans, vegetarians and athletes, since it contains a large amount of vegetable protein, or simply for lovers of vegetables and legumes. Stay and discover the recipe.
Ingredients to make Quinoa Stuffed Pumpkin:
- 1 pear-type pumpkin
- 1 cup of cooked lentils
- 1 cup of quinoa
- ¼ cup cooked red quinoa
- 1 carrot
- ⅓ cup corn
- 1 onion
- 2 garlic cloves
- 1 tablespoon of oil
- 4 mushrooms
- ½ cup hummus
- 1 teaspoon salt
- 1 pinch of pepper
- ½ teaspoon rosemary
- ½ teaspoon thyme
How to make Quinoa Stuffed Pumpkin:
- Cut the pumpkin in half lengthwise and remove the seeds. Preheat the oven to 180 degrees.
- Spray the pumpkin with a little oil, salt and pepper it and season it with the rosemary and thyme.
- Bake the pumpkin for half an hour, or until the pulp is soft.
- Meanwhile, prepare the filling.
- Chop the onion and garlic, cut the carrot into small pieces and the mushrooms into slices.
- Heat a pan with oil and fry the onion and garlic. Add the carrot, mushrooms and corn, and sauté until the vegetables are soft.
- Then add the cooked quinoa and the cooked lentils to the pan and stir well.
- Check the amount of salt and pepper and cook for several minutes to continue with the pumpkin stuffed with quinoa recipe.
- Once the pumpkin is roasted, fill it with several tablespoons of homemade hummus and place the lentil and quinoa filling on top.
- Serve the pumpkin stuffed with quinoa and vegetables with more hummus, some baked potatoes, or another garnish.
