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Quinoa Stuffed Mini Pumpkins

Quinoa Stuffed Mini Pumpkins
Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Quinoa, Tomatoes


  • 1 tbsp almond butter
  • ½ tsp black pepper (ground)
  • 1 cup cherry tomatoes (chopped)
  • 1 tsp dried oregano
  • 1 tbsp nutritional yeast
  • 4 small pumpkin (inside removed)
  • ½ cup quinoa
  • ½ tsp sea salt
  • 1 tsp turmeric powder
  • 1 cup vegetable broth


  1. Use a medium size pot and boil the quinoa in the vegetable stock for about 15 minutes until completely soft, add some additional water if necessary.
  2. Cut the top off the mini pumpkin and remove the inside.
  3. Preheat the oven to 390 F (200 degrees).
  4. Mix the all the ingredients together in a big bowl and stuff the pumpkins with it.
  5. Put the top of the pumpkin back on the pumpkin again before you put it into the oven for 30 minutes.

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