Sunday, 4 August 2013

Quinoa Stuffed Round Courgettes

Every Sunday morning I head to the Brixton Farmers Market to do my weekly grocery shopping.
I love it there, I can always talk to the farmers and be sure my veggies won't be covered in nasty pesticides.
Last week I found some beautiful round courgettes which I had never tried so I was seriously excited and got the three prettiest ones!
I also bought some lovely cherry tomatoes and an aubergine and here's what I did when I went in my kitchen...x

3 Medium/Large Round Courgettes (I had 2 Green and  a gorgeous Yellow one)
1 Pack Cherry Tomatoes cut in half or quarters
1 Small aubergine chopped in small cubes
2 Garlic Cloves chopped teeny tiny
Feta Cheese to crumble on top
Dried Mediterranean herbs
1/2 Cup chopped walnuts
1/2 Cup Quinoa
Olive oil
Salt and Pepper to season

Preheat the oven at 180 C, gas mark 4, 375 F.

Wash your courgettes then pat them dry.
Cut the top off but don't throw it away! It's going to become their little hat :)
Scoop out the inside of the courgettes, chop it and keep in in a bowl to the side.
Drizzle the inside and outside part of these little veggie bowls and season with salt and pepper before placing them in the oven with their tops on for 30 minutes.
In the meantime, rinse your quinoa and pop it in boiling water (remember to put some coarse salt in it) for 10 minutes.
As the quinoa cooks you can  grab a pan,  drizzle with extravirgin olive oil and add garlic, tomatoes, aubergines and the inside of the courgettes. Cook on low/medium heat for 15 minutes stirring every now and then, should it become too dry while cooking just add a little water.
When the quinoa is ready, drain it and leave it to cool.
By this point your kitchen should already be smelling heavenly and your pan should be filled with soft delicious veggie mix. Add the quinoa and walnuts to it, mix it up for a minute and take off the heat.

When the 30 minutes have passed take your courgettes out of the oven and move them face down on a plate layered with some kitchen towels to absorb the extra water that will have collected inside them.
Time to stuff them!!!!
It's all about layers baby. First some crumbled feta on the bottom, then some quinoa filling, then more feta and filling again and top up with a little more feta on top.
Place under the grill for about 5 minutes (or just till your feta goes a little golden), then take these beauties out and add their little hats before serving.

Cute and delicious, hope you'll love them as much I did.x

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