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Quorn Meat Free Pieces & Quinoa Stuffed Pumpkin

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quorn pieces & quinoa stuffed pumpkin vegetarian recipe
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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.

Fillets & Pieces Winter Comfort Food Recipes British

Serves 4

20 mins

A Little Effort

329 cals
(Per 100g)

11 g fibre
(Per 100g)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Meat Free Pieces

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

Ingredients

  • 300g Quorn Meat Free Pieces
  • 1 pumpkin or 2 smaller ones
  • 2 tbsp vegetable oil
  • 1/2 onion, finely chopped
  • 1 clove of garlic, crushed
  • 1 tsp ground cumin
  • 2 tsp Ras al Hanout (Moroccan seasoning)
  • 1/2-1 tsp Cayenne Pepper 
  • 150g quinoa
  • 2 tbsp pomegranate molasses
  • 500ml vegetable stock 
  • 1 pomegranate
  • 2 tbsp fresh coriander, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • Salt and pepper to taste
  • 3 tbsp natural yoghurt

Method

  1. Preheat the oven to 180C/350F/Gas Mark 4
  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 a further 2 minutes
  4. Stir in the quinoa, pomegranate 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 cavity and top with a dollop of natural yoghurt

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

Recipe Inspiration

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