Stuffed Round Courgettes

INGREDIENTS
Serves Two

2 Round (Ball) Courgettes or 1 large red pepper.
1 Cup Quinoa
1/8 Cup Sunflower seeds
1/2 Onion Finely Chopped
1 Garlic Cloves
1 Tbsp Ghee or Olive Oil
1/4 Cup Fresh Chopped Coriander
3 Tsp Raz el Hanout mixed spice
1/2 tsp Salt & Pepper
1 lemon zest 


INSTRUCTIONS

  • Turn oven to 180 degrees.

  • Place quinoa in a pan with 3 times the amount of water. Bring to a boil and simmer for 7 mins until almost cooked but not completely.

  • Cut the top of the courgette off and scoop out the centre with a spoon leaving a good-sized space. Place the internal courgette into a separate bowl.

  • Cut Onion and place in a pan with 1 tbsp Ghee or 1 Tbsp of Olive oil, garlic, Raz el Hanout and sauté, adding sunflower seeds to toast just before the onion softens completely. Toast seeds until golden to add flavour.

  • Drain Quinoa and add to Onion and toasted seed mix with chopped coriander, lemon zest and salt and pepper. Mix through well.

  • Spoon into the centre of courgettes, place their tops back on and into a small baking dish. If there is not enough quinoa you can add some of the courgette scooped out from the centre, then cover with foil.

  • Place in the oven for 30 - 45 mins. The time depends on the size of the courgettes. Cook until the courgettes are soft.

  • Serve with a tahini dressing and salad.

Vata DinnerTamsin ChubbComment