Are you in the mood for something savoury and filling, but still healthy and tasty? If so, then this recipe is definitely for you! Dinner can’t get any better with this quinoa and tuna pumpkin dish that’s loaded with nutritious ingredients and delectable flavours. Give it a try tonight, we're sure you’ll fall in love with the first bite.

Source: Taste.com.au

Here are the ingredients you need:

1. A whole butternut pumpkin, halved lengthways, seeded
2. 70 grams of quinoa, rinsed
3. A tablespoon of olive oil
4. One brown onion, finely chopped
5. A celery stick, finely chopped
6. Two garlic cloves, crushed
7. 30 grams of baby spinach leaves
8. One egg, lightly whisked
9. A tablespoon of shredded oregano
10. 185 grams of canned tuna
11. 65 grams of cottage cheese
12. Oregano leaves, to serve
13. Flaked almonds, toasted, to serve

Kick things off by preheating the oven to 180 degrees Celsius. Then, line a baking tray with baking paper. Using a small knife, make a diamond pattern inside the pumpkin. Place the pumpkin, cut sides up, on the lined tray before popping it in the oven for about 50 minutes or until just tender.

Meanwhile, cook the quinoa in boiling water. Use a fork to separate the grains.

In a large frying pan, heat a splash of cooking oil over medium-high heat. Add the chopped onions, celery, and garlic. Stir the ingredients for 5 minutes or until tender before adding the spinach. Once the mixture is cooked, transfer it to a bowl with quinoa, egg, and shredded oregano. Stir to combine.

Spoon the quinoa mixture evenly over the pumpkin. Top with tuna and cottage cheese before covering the pumpkin with foil. Bake for 20 minutes. Remove the foil and bake for another 10 minutes or until the pumpkin is tender. Sprinkle with oregano leaves and almonds to serve. Sounds delicious, eh?

 

[Ricci]

Pumpkin and Tuna, what could possibly go wrong!!