Wednesday, 17 July 2013

Quinoa Stuffed Courgette

This recipe came about because I was feeling way too lazy to go to the shops after work, so it's pretty much made out of ingredients I happened to have in a fridge and cupboard at the time. My fridge is usually full of random odds and ends of vegetables and my cupboard is literally brimming with about 20 different types of rice, pastas and grains. So I stuck the odds and ends together, mixed them with some quinoa and stuffed it in to a courgette I had left over from my veg box, which actually made a really lovely hearty dinner. Perfect for a hot summer (lazy) day. 

Serves 2:

25g quinoa
500ml water
1/2 tsp vegetable bullion
2 medium courgettes
A glug of olive oil
1 small white onion chopped
1 clove of garlic minced
1/2 a green pepper chopped in to little bits
1/2 a tomato chopped in to little bits
25g grated vegetarian cheddar (I used smoked cheddar because I had some left over from my bean burgers)

  1. Boil the water in a sauce pan and add the bullion and the quiona and boil for 20 minutes. 
  2. While the quinoa is cooking, slice the courgettes in half lengthways, scoop out the soft insides and pop on to a baking tray. Drizzle with a little olive oil and sprinkle a bit of salt over them and pop them in to a preheated oven at 200 degrees for 10 minutes. 
  3. Stick the onion and garlic in to a frying pan with a little oil and cook on a low heat until softened, then add the pepper and tomato and fry for around 10 minutes. 
  4. Remove the courgettes from the oven and pop to one side. 
  5. Drain the quinoa and add it to the vegetables and mix up well. 
  6. Spoon the mixture in to the courgettes, then top with the grated cheddar and pop in to the oven for 20 minutes. 
  7. When they're lovely and golden brown and bubbling on top, remove from the oven, serve them up with some season veg on the side and enjoy! 


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