Quinoa & Black Rice Stuffed Butternut
Looking some serious pumpkin inspo?
I usually revert to pumpkin soup or pumpkin pancakes if I have pumpkin at home, but thought I'd mix it up a bit with this baked stuffed butternut.
Easier than it looks, it would be a fast and delicious dinner for the week days!
Wow a crowd at your next dinner party.
Ingredients:
1 medium butternut pumpkin
1 Tbsp olive oil
salt and pepper
2 cups quinoa, cooked
1 cup black rice, cooked
2 medium garlic cloves, minced
5 medium white button mushrooms, chopped
3 large leaves of silverbeet, sliced
4 Tbsp coconut aminos (can substitute tamari, but reduce the amount as it's stronger)
1/4 cup dried cranberries
Directions:
Heat the oven to 180 degrees and slice a butternut pumpkin in half. Scoop out seeds and discard.
Coat halves of butternut in 1 Tbsp olive oil & salt + pepper then place in oven for 45 minutes face up.
Meanwhile, cook quinoa and black rice as per packet instructions.
Heat the rest of olive oil in a hot frypan, add garlic and mushrooms and saute until soft.
Add silverbeet, rice, quinoa and cranberries to the mushroom mix, then season with coconut aminos and more salt + pepper to taste.
Spoon the quinoa mix into the hot butternut halves and serve with a side salad & a dollop of hummus or coconut yoghurt.
