Home Cooking Column - Quinoa Stuffed Courgettes with Roasted Veg
Home Cooking Column - By Barbara Collins
If you haven’t used it yet, try this quinoa recipe. It’s an ancient grain that is really high in protein and very good for you. This recipe uses black and pearl and you can also get red quinoa. The Quinola range I used also comes in express packs and kids’ version in Thai and Mexican flavours. Look out for it in supermarkets and health food shops. Serves 4
Ingredients
For the stuffed courgettes:
- 3 round, or long courgettes
- 50g Black quinoa
- 1 Onion
- 1 clove garlic
- 30g goats’ cheese
- 1 tin cherry tomatoes
- 1 tbsp cumin seeds
For the Roasted Veg
- 1 Sweet Potato
- 3 Carrots
- tbsp fennel seeds
Method
Preheat the oven to 200 C or 180 Fan Oven Parboil the black quinoa for 10 minutes with vegetable stock and drain. You can also use the express packet by Quinola which is pictured.
While the quinoa is cooking cut off the heads of the courgettes and hollow out. Finely chop the onion and garlic, crumble the goats cheese, add the cumin seeds and the black quinoa. Mix in with tin of cherry tomatoes and stuff the hollowed-out courgettes.
Peel and cut the carrots and sweet potatoes into chunks. Put the courgettes and vegetables on a baking tray, drizzling the carrots and sweet potato with olive oil and then sprinkle on the fennel seeds. Bake in the oven for about 45 minutes.
Serve with a green salad.
Contact Barbara @thegoodchinaset or on [email protected].