This is a great recipe to add any leftover veggie you might have! Skip to the recipe.
We found the last Kabocha pumpkin and gave it a good farewell. As you might know we live in the Southern Hemisphere which means that we are beginning a hot, and horrible humid, season. So this was the last pumpkin until next autumn in 2018! We decided to stuff it because that would make it whole meal rather than just a side dish. The stuffing looks pink because we used beets, it just dyes everything! So if you rather have a beige quinoa and colorful veggies skip it or added at the end. Or you could use red quinoa to add to the general palette!
To be honest you shouldn’t pay that much attention to the veggies used. We just used what we had at home. Since we aim to diminish the amount of waste we produce or compost, we used beets stems and broccoli stems. It is not the same all over the world but mostly the stems get thrown away! What a waste! The beet stems looks lovely and add a wonderful red color to any recipe, they taste like chard. We mostly just sautee it. The broccoli stems are different because they are harder than most veggies so they should be sauteed first. They do taste like broccoli florets! and have the same nutritional properties. So if anything, just mix the veggies that you have at home with the quinoa.
You could put the Kabocha pumpkin in the oven for 20 minutes if you want to use it for another recipe. It makes it easier to cut in chunks.
Well, I think that’s it. I’m rather chatty in person but writing doesn’t come as easy! If you have any question, feel free to ask.
Vegan Quinoa-Stuffed Kabocha Pumpkin
- 1 medium size Kabocha Pumpkin (around 2.2 lb)
- 7 oz of quinoa
- 1 small peeled beet (3.5 oz)
- 1 leek
- a handful Beet stems
- a handful Broccoli stems
- Oil for cooking
- 1 teaspoon pink Himalayan Salt
- Black Pepper
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