Moroccan Quinoa Stuffed Mini Pumpkins

These little pumpkins are called gourmet pumpkins and they are cute as a button. But if you can't get your hands on these, this recipe will work in a normal pumpkin too. 

We served our pumpkins as a side dish with broccolini and grilled chicken.


Moroccan Quinoa Stuffed Mini Pumpkins 


  • 5 - 6 mini pumpkins or 1 large pumpkin
  • 1 cup of quinoa
  • 1 and 1/4 cup of water
  • 1/2 cup rocket
  • 1/4 cup walnuts (roughly chopped)
  • 1/4 cup cranberries
  • drizzle of olive oil


  1. Pre heat oven at 200 degrees
  2. Cut the top off your pumpkins and with a spoon, hollow out the seeds and middle.
  3. Rub each pumpkin with olive oil and sea salt, place on a tin and bake for 40 - 50mins. Depending on the size of the pumpkin.
  4. Meanwhile on a stove top, add quinoa and water. Bring to a boil and then reduce to a minimum heat. 
  5. Once the water is almost absorbed, stir through the rocket, cranberries and walnuts. 
  6. Scoop one spoonful of the mixture into the pumpkins, until pumpkins are full.
  7. Drizzle with olive oil before serving.


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