I am happy to partner with Path of Life to bring you this fun, festive and healthy recipe for your holiday table!
I discovered Path of Life products in the freezer section of my local Sprouts Farmers Market. While quinoa is easy to prepare, I was intrigued by these organic, all-natural side dishes that heat up right in the bag in four minutes. I bought a couple to try – Quinoa and Kale and Mediterranean Quinoa.
We loved these products so much, the next time we went grocery shopping, here’s what our Path of Life haul looked like!
Mediterranean Quinoa is my daughter’s absolute favorite side dish, so I always keep it in the freezer. It has become a staple for a quick, nourishing lunch for her.
For me, Quinoa and Kale is a dinner time go-to. It makes the perfect base for nearly any meal, which you can see on my Instagram feed! I love making healthy bowls, and quite often a scoop of Quinoa and Kale is the base.
But the flavor I can’t seem to get enough of is Superfood Pilaf. Wow! It is SO tasty! If you love veggies like I do, you need to try this one soon. The organic white and red quinoa is loaded with kale, butternut squash, carrots, onions, garlic and sweet potato. I was hooked with just one bite and I immediately thought “holidays” with the flavor combination. It was the inspiration for this quick and easy holiday recipe.
Playing off the organic goodness already there, I simply added a few ingredients I like to use this time of year and baked everything in a small pumpkin for a festive, nutritious edible centerpiece! Here’s how it comes together:
Superfood Pilaf Stuffed Pumpkin
This recipe is free from gluten, dairy, soy, peanuts, tree nuts, corn and eggs. You can read more about quinoa and its nutritional benefits here.
1 small pumpkin (I used a sugar pumpkin, but any 2-3 pound pumpkin suitable for a pie will work.)
1 bag Path of Life brand Superfood Pilaf
1/2 cup water chestnuts (sliced or chopped, your preference)
1/4 cup dried cranberries (I use unsweetened cranberries.)
1/2 cup dairy-free “cheese” (I use Daiya mozzarella shreds in this dish.)
1/2 teaspoon ground sage
Several grinds black pepper
Remove Path of Life Superfood Pilaf from the freezer and microwave 2 minutes (not the recommended 4 minutes on the package). You only need the pilaf to be thawed enough to put into the pumpkin. It will continue heating in the oven.
Preheat your oven to 375F and line a baking pan with foil; set aside.
Wash the pumpkin and dry. Use a sharp knife to insert around the top stem, connecting the cuts so that the top comes off easily. Discard the top and scoop out the seeds inside (discard, or save for a later use like roasting them for a snack).
You can mix the ingredients right inside the pumpkin, or use a bowl if you prefer, then stuff the pumpkin. I save the bowl (less dishes to wash!) and just put the ingredients right in the pumpkin. Add the quinoa, water chestnuts, cranberries, vegan cheese and seasonings, then use a spoon to carefully stir down the center mixing all the ingredients well. If you use a bowl for mixing, simply stir everything to combine, then spoon into the pumpkin.
Place the pumpkin on your prepared pan, place in the oven (uncovered) and bake approximately 35-40 minutes, until the pumpkin is tender, but not mushy. The baking time will depend on the size of pumpkin you use, so check after 30 minutes and monitor often after that to get the level of tenderness you prefer.
Removed the pumpkin from the oven and cool 10 minutes prior to slicing and serving. Serve slices of pumpkin with spoonfuls of the quinoa mixture for a delicious holiday side dish or a vegan main dish.
Have you tried Path of Life products yet?
Be sure to look for them in the grocery store the next time you shop. I find them at Sprouts and Publix near me.