STUFFED PUMPKIN WITH QUINOA, GOGI BERRIES AND SILVER BEET by Kathleen Cole ND
1 or more small pumpkins
2 tbsp extra virgin olive oil
¼ tsp Himalayan salt
Pinch cinnamon, ground ginger and pepper
FILLING 1 cup quinoa-soak for 1-2 hours, rinse
1.5 tbsp extra virgin olive oil
1 finely diced red onion 2 tbsp of fresh basil, or coriander or fennel
½ tsp ground cumin
2 cups of water or vegetable soup stock
2 cloves garlic minced
¼ cup gogi berries
4 stalks of silver beet (swiss chard)
Handful of kale
1X lime or lemon juice freshly squeezed plus finely grated peel
Preheat oven 180 C, cut tops off of pumpkin and scoop out seeds, mix the spices and olive oil in bowl and spread inside of pumpkin, place in roasting pan and roast for 20 minutes or until soft
Make the filling: sauté onion and fresh herbs in olive oil for few minutes, stir in cumin and quinoa- stir in the broth or water with salt, cover and boil until quinoa done. Heat 1 tbsp olive oil in large pan, add garlic, and berries, stir for few seconds then add silver beet and kale and sauté another 3 minutes- remove from heat and add lime or lemon juice and peel
Place the quinoa mixture into pumpkin and place greens on top
1 or more small pumpkins
2 tbsp extra virgin olive oil
¼ tsp Himalayan salt
Pinch cinnamon, ground ginger and pepper
FILLING 1 cup quinoa-soak for 1-2 hours, rinse
1.5 tbsp extra virgin olive oil
1 finely diced red onion 2 tbsp of fresh basil, or coriander or fennel
½ tsp ground cumin
2 cups of water or vegetable soup stock
2 cloves garlic minced
¼ cup gogi berries
4 stalks of silver beet (swiss chard)
Handful of kale
1X lime or lemon juice freshly squeezed plus finely grated peel
Preheat oven 180 C, cut tops off of pumpkin and scoop out seeds, mix the spices and olive oil in bowl and spread inside of pumpkin, place in roasting pan and roast for 20 minutes or until soft
Make the filling: sauté onion and fresh herbs in olive oil for few minutes, stir in cumin and quinoa- stir in the broth or water with salt, cover and boil until quinoa done. Heat 1 tbsp olive oil in large pan, add garlic, and berries, stir for few seconds then add silver beet and kale and sauté another 3 minutes- remove from heat and add lime or lemon juice and peel
Place the quinoa mixture into pumpkin and place greens on top
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