Quinoa Stuffed Butternut Pumpkin

Name: Thermomix recipe: Quinoa Stuffed Butternut Pumpkin
Prep time: 25 min
Cook time: 10 min
Ingredients: 2 small or 1 large butternut pumpkin; 1 capsicum/bell pepper red, deseeded and quartered; Extra Virgin Olive Oil (EVOO) as needed; pink salt flakes as needed; 1 Handful fresh oregano leaves; 70 Grams mixed quinoa rinsed and drained; 1 Litre water for steaming; 50 Grams eschalots or shallots; 2 cloves garlic; 1 Handful Italian parsley leaves; 100 Grams pistachios, shelled; 1/2 punnet grape tomatoes, halved; 100 Grams feta, crumbled; 80 Litres fresh lemon juice; Additional chopped herbs for garnish

Serves 6 Prep Time 25 minutes Cook Time 10 minutes Rated:

This amazing vegetarian main will suit the fussiest of carnivores. It is hearty, delicious, fragrant and filling! Dinner for all sorted!

I have quinoa and I am not afraid to use it! Whether it be black, white or red, I am there. There is an Australian grower of quinoa now and if you can source it, you should certainly try as it is larger, plumper, and of course, we love to support our Aussie farmers. Try this on for size, it certainly proves that real men DO eat quinoa… hearty, and full of flavour.

Need

2 small or 1 large butternut pumpkin
1 capsicum/bell pepper red, deseeded and quartered
Extra Virgin Olive Oil (EVOO) as needed BUY
pink salt flakes as needed BUY
1 Handful fresh oregano leaves
70 Grams mixed quinoa rinsed and drained
1 Litre water for steaming
50 Grams eschalots or shallots
2 cloves garlic
1 Handful Italian parsley leaves
100 Grams pistachios, shelled
1/2 punnet grape tomatoes, halved
100 Grams feta, crumbled
80 Litres fresh lemon juice
Additional chopped herbs for garnish

Do

1: Preheat oven to 220°C and line a baking tray with paper.
2: Prepare butternut by halving and scooping out seeds. Place along with red capsicum on lined tray. Brush vegetables liberally with oil, sprinkle with salt and divide oregano leaves between pieces.
3: Roast in hot oven for 20 minutes or until softened. Remove from oven and allow to cool slightly.
4: Meanwhile prepare the filling by placing quinoa into simmering basket, insert into Thermomix bowl and pour water over the top. Cook 18–20 min/100°C/speed 3. Remove basket from bowl and set aside. Drain water from Thermomix bowl.
5: Place eschalots, garlic, parsley and oil into Thermomix bowl and chop 3 sec/speed 4. Sauté 5 min/Varoma/speed 2.
6: Add roasted capsicum, quinoa, pistachios, grape tomatoes, feta and lemon juice to Thermomix bowl and combine 9 sec/Interval.
7: Fill the centre of each piece of butternut with filling and drizzle with more oil.
8: Return to the oven for 10 minutes or until toasted and fragrant.
9: Serve garnished with additional chopped herbs of choice.

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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!