Sweet and spicy quinoa stuffed courgette |
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- 1 round courgette
- 2-3 cut fresh tomatoes
- 1 cup of cooked Quinoa
- 1 small onion, finely minced
- 1 handful of parsley
- 1 tbsp of apple vinegar
- courgette flesh sliced, what you scoop out to make room for the filling
- 2 tsp of fresh thyme
- sea salt flakes, to taste
- ⅛ tsp of freshly grated nutmeg
- 2 tsp of coconut sugar
- chili flakes, to taste
- more fresh parsley, pumpkin seeds, sunflower seeds and sweet balsamic, to serve
- Preheat your oven to about 190-200C and line a baking dish with baking paper.
- Cut the top of your courgette in half and scoop out the seeds. Also scoop out some of the flesh to make room for the filling.
- Mix all ingredients for the filling (except the toppings) in a bowl.
- Fill your courgette, gently pressing the filling in.
- Place the courgette on the baking dish and close the lit.
- Bake until the courgette is tender, about 30-35 minutes.
- Before the courgette is tender at all, place the seeds on the baking to roast those 5 minutes.
- Serve with fresh parsley, roasted pumpkin seeds and roasted sunflower seeds.
- Sprinkle it with some sweet balsamic.
- Enjoy!
Recipe by Annelina Waller at https://annelinawaller.com/spicy-quinoa-stuffed-courgette/
3.5.3208