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Stuffed Butternut with Quinoa

Stuffed Butternut with Quinoa

 Serves 4


1 butternut, halved and deseeded

½ tsp Alexandra's Bazaar - Ras El Hanout

Extra Virgin Olive Oil (EVO)

Sea salt and fresh ground black pepper

1 cup Kiwi Quinoa , rinsed in cold water

500ml (1 pouch) Sabato Chicken Stock

1 Tbsp fresh oregano and sage, chopped

1 Tbsp Salvagno Pitted Olives in Oil

80g Zany Zeus Creamy Feta , crumbled

100g El Navarrico Pimientos ~ sliced , sliced

50g Kernelz Walnut Pieces  (toasted in a 170°C oven for 10 minutes or starting to brown)

2 spring onions, chopped

½ carrot, grated

Pinch The Spice Trader Chilli (crushed)

Squeeze lemon juice


Preheat oven to 180°C.  Arrange two halves of butternut on baking tray and rub with EVO, ras el hanout and season with salt and pepper.  Bake 40 minutes until tender.

Meanwhile toast quinoa in a dry frying pan over a moderate heat until it pops, shaking pan occasionally.

Heat chicken stock in saucepan until simmering and add toasted quinoa. Cover, reduce to a simmer for 10-15 minutes until liquid is absorbed.

Keep covered and rest for 5 minutes, then add remaining ingredients.

Arrange quinoa mixture on two butternut halves and return to oven for further 15 minutes at 180°C.

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