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Quorn Meatless Chicken & Quinoa Stuffed Pumpkin

(70)

5 out of 5 stars

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Four small pumpkins halved and baked stuffed with Quorn Pieces and quinoa, topped with yogurt and parsley on a baking sheet.

This stuffed pumpkin recipe is made with Quorn Meatless Pieces 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.

Healthy Vegan And Vegetarian Recipes Vegan & Vegetarian Cutlets And Pieces Winter Comfort Food Recipes

Serves 4

25 mins

A Little Effort

329 cals
(Per serving)

11 g fiber
(Per serving)

Quorn Meatless Pieces packaging

Made with Quorn Meatless Diced ChiQin Pieces

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Cook mode (Keep screen awake)

Ingredients

  • 1 bag Quorn Meatless Pieces
  • 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

  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 Meatless 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

Recipe Inspiration

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The nation has spoken

(70)

5 out of 5 stars

Anita Winters

5 out of 5 stars

Will try this for sure! Quorn products are really good! I would like to appreciate the format that the recipe is written in! So easy to use!

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Quorn Meatless Chicken & Quinoa Stuffed Pumpkin

This stuffed pumpkin recipe is made with Quorn Meatless Pieces 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.

Serves 4

25 mins

A Little Effort

329 cals
(Per serving)

11 g fiber
(Per serving)

Ingredients

  • 1 bag Quorn Meatless Pieces
  • 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

  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 Meatless 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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