![chow mein with quorn pieces vegetarian recipe](https://images.ctfassets.net/uexfe9h31g3m/2TqlWER2zuSIq2guOMUeUk/b80018f6e77620d47510512a437f71c1/CHOW-MEIN.jpg?w=768&h=576&fm=webp&fit=thumb&q=90)
Quinoa Stuffed Pumpkin
This stuffed pumpkin recipe is made with Quorn Pieces and quinoa seasoned with Moroccan spices, topped with pomegranate and yogurt. A delicious, low fat seasonal dish that is perfect for the whole family to enjoy.
Serves 6
35 mins
A Little Effort
1382 kJ
(Per serving)
11
g fibre
(Per serving)
![frozen healthy & meat free quorn pieces](https://images.ctfassets.net/uexfe9h31g3m/5N6xHGv5CM0aU2cyES8eow/39fc8798eed96b8afb3d9bda7e40d0c3/Quorn_A0000849_Pieces_300g_Bags_Frozen_MPS1027-7_JQS2200188_C1N1.png?w=300&h=300&fm=webp&fit=thumb&q=90)
Made with Quorn Pieces
Low in Fat
Good Source of protein
Good source of fibre
Ingredients
- 300g packet frozen Quorn Pieces
- 3 baby pumpkin
- Spray olive oil
- Cracked pepper
- ½ cup red quinoa
- 1 cup salt reduced vegetable stock
- ¼ cup water
- 2 tablespoons pomegranate molasses
- ¼ cup torn flat leaf parsley
- 1 pomegranate
- 3 tablespoons low fat natural yoghurt
Method
- Cut pumpkins in half and discard seeds. Place on a baking tray skin side down. Lightly spray with olive oil and sprinkle with cracked pepper. Cook in a preheated oven at 180°C for 15-20 minutes or until tender but still holding shape.
- Meanwhile place stock, water and pomegranate molasses in pan and stir well. Add quinoa, cover and bring to the boil, simmer for 10 minutes.
- Add frozen Quorn Pieces and cook a further 10 minutes or until liquid is almost absorbed. Stand covered for 5 minutes.
- Stir parsley into quinoa mixture then spoon into pumpkin cavity, sprinkle with pomegranate seeds to serve dolloped with yoghurt..
TIP: If baby pumpkins are unavailable, cook wedges of pumpkin (skin on) and spoon quinoa mixture over them.
Recipe Inspiration
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The nation has spoken
(52)
2 out of 5 stars