Quinoa Risotto stuffed Pumpkins.
17,000 tonnes of pumpkins goes to waste each year in the UK over Halloween. It’s time we started putting those pumpkins to some use and ensuring that the water used to grow them does not go to waste.
100 g of Quinoa
8 sun-dried tomatoes
Chicken stock or vegetable stock
Cut a lid in the top of the pumpkin. Scoop out the centre of the pumpkin and drizzle with olive oil. Place in the oven for 45 minutes.
Meanwhile place the quinoa in a pan with some olive oil and chopped up sage. Let it cook for a few minutes.
Place water and the stock into the pan with the quinoa.
Chop the aubergine and sun-dried tomatoes. Place them and the raisins in the pan with the quinoa.
Allow the quinoa to cook for 25 minutes.
After 45 minutes take the pumpkin out of the oven and spoon the quinoa into the pumpkin.
You can either eat straight away, or place back in the oven for another 15 minutes.