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Some appetisers, a light cream soup and these quinoa courgettes as the main course. And don’t forget dessert! This is certainly a different menu.
A dish everyone will like. An ingredient as ordinary as courgette becomes the star of this delicious menu created by Aida for the festive season. And let’s not forget quinoa, the “in” cereal that will surprise you with its versatility and host of uses in the kitchen.
Round courgettes are perfect for stuffing. They don’t split when you empty them and they look great on the plate. Above all, don’t throw the top with the stalk away, because you can use it as a top on your courgette.
Another important detail of this recipe is the cheese for melting. Aida recommends a vegan cheese, as we’re preparing a vegan menu. And if you fancy a juicier topping, add a little Amandín Organic Rice Béchamel over the cheese.
*Photo from Aída’s blog, Begin Vegan Begun.
- 2 round courgettes
- 1/2 onion
- 1 clove of garlic
- cheese for melting
- 100 g quinoa
- Amandín Organic Vegetable Stock
- Extra virgin olive oil
- Flax seeds
- Salt and pepper
- Soy sauce
Start by emptying out the courgettes. Cut the top off and spoon out the pulp.
Chop the filling finely together with half an onion and the clove of garlic and fry it all in a frying pan with a little olive oil. Season with salt and pepper.
Meanwhile, you can be preparing the quinoa. Wash it well with cold water and simmer it in the vegetable stock: twice as much stock as quinoa. 20 minutes at medium heat.
Once the quinoa is ready, add it to the fried mixture and mix them together. Add a little soy sauce and salt and pepper to taste.
Let the mixture cool and then fill the courgettes. Cover them with cheese for melting, and pop them in the oven!
Bake them for 15 minutes at a temperature of 180º. Sprinkle the flax seeds on top and grill for 5 minutes until they’re well browned.
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