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Recipes for everyone

Quorn Meat Free Chicken Pieces & Quinoa Stuffed Pumpkin

Rating:

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

This stuffed pumpkin recipe is made with Quorn Meat Free Chicken 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.

Ingredients

  • 300g Quorn Meat Free Chicken Pieces
  • 1 pumpkin or 2 smaller ones
  • 2 tbsp vegetable oil
  • ½ 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


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