Quorn
Quorn Meatless Chicken & Quinoa Stuffed Pumpkin
3 out of 5, 1 based on 3 ratings
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.
329 Cals
Per serving
Serves 4
Ingredients
- 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
Method
- Preheat the oven to 350F
- 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.
- 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.
- Stir in the quinoa, molasses and vegetable stock. Bring to the boil then simmer for 10 minutes. Stir in the Quorn Tenders and cook for 15 minutes.
- 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
