Quinoa and Lentil Stuffed Pumpkin Recipe

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Quinoa and Lentil Stuffed Pumpkin Recipe


  • 1 Pumpkin
  • 150g Quinoa
  • 150g Lentils
  • 60g Goat Cheese
  • 1 Onion
  • 1 Carrot
  • Olive oil
  • Salt and pepper
  • Preparation: 15 min
  • Cooking time: 45 min
  • Total: 1h


Divide the pumpkin into two parts and remove the seeds. With a tablespoon, scoop a little bit of the interior of the pumpkin and set aside.

Bake the pumpkin with the hole facing down at 200°C for 45 minutes.

In a pan, cook the quinoa with water around 2 times its volume. Cook for 20 minutes with the lids on.

While the pumpkin and quinoa are cooking, cut the onion and the carrot into very small pieces. Also cut the cheese into small cubes.

In a pan, add a little bit of olive oil and fry the onion and the carrot for around 10 minutes.

Add in the pumpkin that you previously scooped out and the lentils.

When the quinoa is ready, remove the excess of water and add it to the lentils and carrot. Season with salt and pepper and mix everything.

When the pumpkin is cooked, add the fillings inside the pumpkin and it is ready.

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