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Recipes for Everyone

Quinoa Stuffed Pumpkin with Quorn Meatless Chicken

Serves 4
cooking time
25 mins
329 cals * Per Serving
1.5g sat fat * Per Serving

This stuffed pumpkin recipe is made with Quorn Chik'n Tenders and quinoa seasoned with Morroccan spices, topped with pomegranate and yogurt. A delicious, low fat seasonal dish that is perfect for the whole family to enjoy.


  • 1 bag Quorn Chik'n Tenders
  • 1 pumpkin or 2 smaller ones
  • 2 tbsp vegetable oil
  • ½ onion, finely chopped
  • 1 clove of garlic
  • 1 tsp ground cumin
  • 2 tsp Ras al Hanout (Moroccan seasoning)
  • 1/2-1 tsp Cayenne Pepper 
  • 1 cup quinoa
  • 2 tbsp molasses
  • 2 cups vegetable stock 
  • 1 pomegranate
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • Salt and pepper to taste
  • 3 tbsp plain yogurt


  1. Preheat the oven to 350F
  2. Cut the pumpkin into 4 slices (or into 2 if using smaller ones) and scoop out the seeds. Brush lightly with half of the oil and bake for 20-25 minutes until tender but still holding shape.
  3. Heat the oil in a large pan and gently fry the onion for 5 minutes. Stir in the garlic, cumin, Ras al Hanout, Cayenne Pepper and fry for an additional 2 minutes.
  4. Stir in the quinoa, molasses and vegetable stock. Bring to the boil then simmer for 10 minutes. Stir in the Quorn pieces and cook for 15 minutes.
  5. Add the fresh herbs and pomegranate seeds and mix well. Spoon the mixture into the pumpkin and top with a dollop of yogurt.

Tip : The Quorn and Quinoa filling can be made in advance and frozen

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