The stuffed pumpkin is an easy, healthy and very colorful dish, perfect to surprise your guests. The preparation is quite simple, since you just have to bake the pumpkin, prepare the filling and the dressing or sauce and fill it. In this delicious recipe I will show you how to make pumpkin stuffed with quinoa, in addition to lentils, vegetables and hummus. It is a very tasty dish, ideal for vegans, vegetarians and athletes, since it contains a large amount of plant proteins, or simply for vegetable and legume lovers. Stay in recipes and discover the recipe.
| 🚻 2 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make pumpkin stuffed with quinoa: |
| 1 pear type pumplet 1 cup cooked lentils 1 cup of quinoa ¼ cup of cooked red quinoa 1 carrot ⅓ Corn cup 1 onion 2 cloves of garlic 1 tablespoon of oil 4 mushrooms ½ cup of hummus 1 teaspoon of salt 1 pinch of pepper ½ teaspoon of rosemary ½ teaspoon of thyme |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make pumpkin stuffed with quinoa:
1. cut the pumpkin in half throughout and eliminate the seeds. Preheat the oven to 180 degrees.
2. Spray the pumpkin with a little oil, splash and season with the rosemary and thyme. Bake the pumpkin for half an hour, or until the pulp is soft.
3. Meanwhile, prepare the filling. Chop the onion and garlic, cut the carrot into pieces and mushrooms in sheets. Heat a pan with oil and sauté the onion and garlic. Add the carrot, mushrooms and corn, and jump until the vegetable is soft.
4. Then incorporate the cooked quinoa and the cooked lentils and remove well. Check the salt and pepper and kitchen point for several minutes to continue with the pumpkin recipe stuffed with quinoa.
5. Once the pumpkin is roasted, fill it with several tablespoons of homemade hummus and place the lentil and quinoa filling.
6. serves the pumpkin stuffed with quinoa and vegetables with more hummus, some baked potatoes or other garrison. Enter my blog target = _blank rel = NOFOLLOW CLASS = OUTBOUNDVEGSPIRION AND DISCOVER MY COMPLETE COLET.
