stuffed moroccan minikins

stuffed moroccan minikins As a baby I called him Pumpkinhead. I'm not sure why.

Perhaps it had to do with the elegant way the back of his tiny head rounded into his neck or slightly sweet nutty fragrance of his wispy curls. Perhaps it had more to do with the delirium of becoming a mother, the no sleep-nights counterbalanced by the exquisite joy of this new rapturous devotion.

But the name has stuck all these years, now whispered quietly, in moments of mama hugs and tucking in time.

Here's a lovely lunch for my lovely son.

Moroccan Minikins

Two minikins

I ½ cups cooked quinoa

small cube goats cheese crumbled (I used about a two inch cube)

1 T toasted pinenuts

1 T toasted almonds

1 T currants

1 T honey

1 squeeze lemon

1 t cumin

1 t coriander powder

1 t tumeric

1 pinch salt flakes


* Preheat oven to 200 degrees and wrap whole pumpkins in aluminium foil.

* Bake for 20-30 minutes until pumpkins are soft. Allow to cool slightly.

* Toast spices in a hot pan until fragrant. Add to quinoa, along with remaining ingredients and stir well to combine.

* Cut tops off pumpkins and scoop out seeds, stuff quinoa mixture into the cavity and pop them back into the oven to bake for a further 10 minutes.

* Serve in the sunshine.