Butternut squash filled with quinoa seeds

Level: Medium
  • Prep Time:
  • Cook Time: 60min
  • Portions: 4
  • 100g White quinoa
  • 3Tbsp Extra virgin olive oil
  • Salt & Pepper
  • 1 Butternut squash
  • 1 Carrot
  • 1 Onion
  • 1 Red bell pepper
  • 100g Tofu
  • Black olives
  • Pine nuts
  • Lemon juice
  • Handful of chives
  1. Cut the butternut squash in half and remove the seeds.
  2. Place the pumpkin on a baking sheet lined with baking paper.
  3. Sprinkle with olive oil, add salt and pepper.
  4. Bake at 180 °C for about 35 minutes until soft.
  5. Rinse the quinoa in a fine-mesh strainer under cool, running water. Rub and swish the quinoa with your hand while rinsing then drain.
  6. Toast the quinoa for about 2 minutes in a saucepan with a teaspoon of olive oil.
  7. Add 300ml water (or vegetable broth), salt and bring to a boil.
  8. Lower heat and cook, covered, for 15 minutes.
  9. Remove the pot from the heat and let stand covered for 5 more minutes.
  10. Fluff the quinoa gently with a fork.
  11. Grate the carrot and chop the onion and bell pepper in small cubes.
  12. Saute the onion in a pan with oil.
  13. Add the grated carrot, tofu cubes, bell pepper and quinoa.
  14. Season with salt and pepper and let stew for about 10 minutes.
  15. Add black olives and lemon juice.
  16. Fill the pumpkin with the quinoa mixture and bake for another 10 minutes.

Serve sprinkled with chopped chives and lightly roasted pine nuts.