quinoa stuffed courgette (zucchini)

http://calgaryavansino.com/recipes/quinoa-stuffed-courgette-zucchini/

  • Serves

    makes 6 servings

  • Preparation Time

    10-15 minutes

  • Cooking Time

    55-60 minutes

Ingredients

  • 100g quinoa, rinsed
  • 250ml still water
  • 6 large courgettes (zucchini)
  • 1 x 400g can of cannellini beans, rinsed and roughly chopped
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tbsp fresh parsley leaves, roughly chopped
  • 1 tbsp mint leaves, chopped
  • 125g crumbly feta or goat’s cheese, chopped or crumbled
  • 30g pine nuts, toasted
  • 4 tbsp olive oil
  • 10g parmesan cheese, finely grated
  • 1/2 cup quinoa, rinsed
  • 1 cup still water
  • 6 large courgettes (zucchini)
  • 1 x 400g can of cannellini beans, rinsed and roughly chopped
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tbsp fresh parsley leaves, roughly chopped
  • 1 tbsp mint leaves, chopped
  • 3/4 cup crumbly feta or goat’s cheese, chopped or crumbled
  • 1/4 cup pine nuts, toasted
  • 4 tbsp olive oil
  • 1/4 cup parmesan cheese, finely grated
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A perfect recipe to try for meat-free Mondays, this is a healthy twist on an Italian family staple. I eat this as a main dish but you can also serve it as a delicious side to fish or meat.

Preheat oven to 200C/390F/Gas mark 6.

In a large saucepan, combine the quinoa and water and bring to a boil. Reduce heat to medium-low, cover and let simmer until the quinoa is tender and the water is absorbed. This will take approximately 15 minutes.

To find out how and why to toast quinoa, click here.

While this is cooking, cut the courgettes (zucchini) in half lengthways and scoop out the seeds and some of the flesh. This pulp can either be discarded or used as part of a vegetable stock. Arrange in a large baking dish, cut-side up.

When the quinoa is done, fluff it with a fork, then add the beans, onion, garlic, herbs, feta or goat’s cheese, toasted pine nuts and 3 tablespoons of olive oil. Mix that all up roughly with a fork, then spoon the mixture into the courgette boats. Top with the remaining 1 tablespoon of oil and grated parmesan cheese.

Cover with foil and bake until the courgettes are tender. This will take between 20-30 minutes, depending on the size of your courgettes. Once tender, remove the foil and bake for 10-15 minutes or until the top is golden brown.

These taste delicious served with a simple tomato and basil salad, or with a light tomato sauce drizzled over the top.