This recipe comes from a terrific book, "Cooking with Quinoa" - The Supergrain" by Rena Patten (NH). In it, you'll find a wide range of inspired recipes for soups, breads, salads, meat, poultry, seafood and desserts, all using this highly nutritious ancient grain.
- whole butternut pumpkin - 1, about 2kg
- olive oil - 3 - 4 tablespoons
- salt and pepper
- leeks - 2, cleaned and finely sliced
- garlic - 3 large cloves
- fresh ginger - 1 teaspoon, grated
- ground cumin - 1 1/2 teaspoons
- ground paprika - 1 teaspoon
- ground turmeric - 1 teaspoon
- chilli flakes - 1 teaspoon
- red capsicum - 1, seeds and membranes removed, and chopped
- zucchini - 2. cut into cubes
- water - 1 3/4 cups
- organic quinoa - 1 cup, rinsed and drained
- fresh coriander - 2 - 3 tablespoons, freshly chopped
- pine nuts - 45g, toasted
Serves 4 – 6
Preheat oven to 175degC.
Cut pumpkin in half lengthways and remove seeds. With a small sturdy knife, carefully remove pumpkin flesh, creating a bowl with a border about 1.5cm thick to hold the filling. Cut a very thin slice from the bottom of each pumpkin half so it sits flat on the tray.
Brush insides and edges of the pumpkin with a little olive oil and season lightly with salt and pepper.
Place on a baking tray and bake for 20 – 25 minutes or until tender. Dry-roast the pine nuts in a small non-stick frying pan and set aside.
Heat 3 tablespoons olive in a large frying pan and saute the leeks until soft, add the garlic and ginger and cook for about 1 minute. Stir in the cumin, paprika, turmeric and chilli flakes and cook for another 30 seconds. Add the capsicum, zucchini and 1 cup water. Season to taste. Stir and simmer, covered, for ten minutes.
Add the quinoa to the pan with ¾ cup of water. Cover and simmer for another 10 -12 minutes.
Stir in the coriander and toasted pine nuts. Spoon mixture into the pumpkin halves. Return to the oven and bake for 10 -15 minutes until golden.