To cook the pumpkins:
Preheat your oven to 400, then cut the tops off of 6 mini pumpkins and remove the seeds.
The seeds can be discarded, but they can be saved for roasting, like larger pumpkin seeds.
Lightly brush olive oil on the insides, and outsides of the pumpkins, and season with salt and pepper to taste.
Bake for 25 to 30 minutes with the tops on the pumpkins.
They are done when the inner flesh is tender.
After placing the pumpkins in the oven, make the quinoa.
To cook the Quinoa:
Rinse the quinoa well and then combine 1 cup of quinoa in a saucepan with 2 cups of vegetable broth.
Bring to a boil, then reduce to a simmer and cook covered until all of the liquid is absorbed.
This will take 15 to 20 minutes.
Meanwhile, saute the mushrooms and leeks in 2 teaspoons of olive oil for 5 minutes, or until tender.
Add garlic, rosemary, and thyme to the pan and cook for 1 minute.
Next, add white wine and cook until it is mostly evaporated.
Season with salt and pepper. (By now the quinoa should be done cooking.)
Measure 2 cups of cooked quinoa into the skillet with the mushrooms and leeks, and stir to combine.
To Stuff the Pumpkins:
Remove the cooked pumpkins from the oven and spoon the quinoa pilaf evenly into each pumpkin.
Your stuffed savory mini pumpkins become wonderful bowls of edible goodness. Enjoy!