A delicious and simple vegetarian dish that ticks all the boxes.
Pumpkins are a low-calorie superfood and packed full of heart-healthy magnesium and iron. Quinoa is high in fibre and can also help with cholesterol and blood sugar levels.
Preheat oven to 180°C.
Drizzle 1 tbsp oil onto roasting pan and lay pumpkin flesh side down. Roast for 40 minutes, turning halfway, or until tender.
Combine chickpeas, quinoa, cranberries, pistachios, parsley, feta, remaining oil and lemon juice.
When pumpkin is cooked, scoop out some of the flesh and then fill with chickpea and quinoa mixture.
About the author
Susie Burrell is an accredited practising dietitian and nutritionist based in Sydney, Australia. She started her career as a clinical dietitian at The Children’s Hospital at Westmead in the area of childhood obesity. She now works in private practice at her own clinic and consults to the food industry and media. She is also an author and host of The Nutrition Couch podcast. Find out more at susieburrell.com.au