Preheat oven to 180 degrees
Cut pumpkin in ½ long ways. Combine olive oil, cumin, rosemary, salt and pepper in a small dish, stir to combine and coat pumpkin all over using a pastry brush.
Poke some small holes in pumpkin with fork, wrap with foil and bake for 1 hr.
Cook quinoa in 1 cup of water on the stove top
Add cooked quinoa, sliced chorizo, drained grilled peppers and feta to a mixing bowl and stir to combine
Once pumpkin is cooked, remove from oven, open foil packet and scoop out inner flesh, leaving an edge of the flesh around the outsides
Stuff pumpkins full of quinoa mix, return to oven for 20 minutes
Make crumble mix, by combining feta, parsley and walnuts in a small bowl and stir to combine
Remove pumpkin from the oven, top each ½ with parsley mix and return to the oven for another 25 minutes, until the feta is melted and the walnuts are nicely toasted.