Curry Quinoa Stuffed Pumpkin

More pumpkin!

I went over to my friend V’s place to enjoy a lovely dinner. She received a sugar pumpkin in her vegetable CSA this month and wanted to use it in a savory way. I obliged to be the taste tester of her cooking endeavor. It required zero arm twisting.

It was tasty! And surprisingly easy. Well I mean I heard it was easy when I came over.  I cannot take credit for any of this.

As I was driving to her place (1st time driving in SF ever – it was slightly terrifying) she was already in the processing of roasting the sugar pumpkin.

I arrived as it was just coming out of the oven. To make myself useful, I mixed up the quinoa she cooked in chili curry paste with vegatables she sautéed.

We stuffed the pumpkin with the quinoa deliciousness and topped it off with some basil.

The recipe was inspired by Lily’s Health Pad Red Curry Quinoa Stuffed Pumpkin. Check it out!


Baked Quinoa with Chicken and Sauteed Vegetables

This dish is totally adaptable. You can throw in whatever veggies and protein you have.  Last time, I made it with just vegetables for my friend Jackie. This time I had left over chicken and paired it with celery, onions and red bell pepper. Basically I like to raid my refrigerator and cabinets to see what I can throw in though usually it’s more like what will go bad soon if I don’t use it.

Makes 2 cute dinners


  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 medium onion, diced
  • 1 celery stalk, diced
  • 1 red bell pepper, diced
  • 1 cup shredded chicken
  • 2 eggs, beaten
  • 1 tsp crushed red pepper flakes (adjust to your liking)
  • 1/2 tsp dried parsley or oregano
  • shredded cheddar cheese (optional)

*Preheat oven to 350 F degrees.
*Bring 2 cups of water (or stock -beef, chicken, vegetable),1 cup of quinoa and a dash of salt to a boil. Simmer for 15-20 minutes or until water has evaporated and quinoa is cooked. Set aside to cool.
*Heat a medium-sized pan on medium high and swirl in extra virgin olive oil when hot. Add your onions, celery and bell pepper; season with salt and pepper, crushed red pepper flakes, dried herbs of your choice and cook for about 5-7 minutes or until tender. Remove from heat.
*In a medium-sized bowl, mix together the  veggies, chicken, quinoa and the eggs. Make sure your vegetables or quinoa is not too hot otherwise you will get scrambled eggs!
*Place quinoa-egg mixture evenly in two 10-ounce ramekins or ceramic dishes. I used these cute ceramic dishes that my brother gave me but if you have individual serving ramekins or even just a 8″x8″ glass baking dish that would work just as well.
*Sprinkle cheddar cheese on top with some more herbs (optional).
*Bake for 30-35 minutes or until egg has set.
*Cool for at least 10 minutes before digging in.