Ingredients:

• 4 mini pumpkins 
• 2 tablespoons dried sage, divided 
• 2 tablespoons dried thyme, divided 
• 4 tablespoons olive oil, divided 
• 2 cups quinoa 
• 2 cups vegetable broth 
• 1 cup dried cranberries 
• 1 cup Barley⁺
• Salt and pepper to taste 

Preparation:

• Preheat oven to 375. 
• Cut the top off of the pumpkins and scoop out the seeds.  Sprinkle inside with salt, pepper, 1/2 of the sage and 1/2 of the thyme.
• Place on a baking sheet and bake 30-45 minutes, or until the flesh is tender but still a bit firm.
• While pumpkins bake, prepare quinoa according to package directions, using vegetable broth instead of water.
• Mix the cranberries and Barley⁺ into the cooked quinoa.
• Spoon quinoa mixture into pumpkins and bake 15-20 minutes
• Serve warm.  

You can purchase your Barley⁺ products here: bit.ly/BarleyPlusMuesli