Stuffed Zucchini with Quinoa
Stuffed zucchini with quinoa from Spoonsparrow are truly delicious and packed with plenty of vital nutrients. Here’s how to make oven-roasted vegetables!
Ingredients
- 100 g Quinoa
- 1250 g zucchini (5 zucchinis)
- Salt
- 2 carrots
- 30 g Raisins
- 3 tbsp olive oil
- Pepper
- 20 g Parsley (1 bunch)
- 50 g Parmesan
Instructions
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1.
Rinse the quinoa in a sieve under hot water, drain and cook according to package instructions. Meanwhile wash and trim the zucchini. Cut 4 zucchinis lengthwise into halves and scoop out the centers with a teaspoon. Blanch the hollowed zucchini in boiling salted water for about 2 minutes, then immediately shock them in cold water. Drain well and place side by side on a baking sheet lined with parchment paper.
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2.
Peel the carrots. Dice the remaining zucchini and carrots into small cubes. Soak the raisins in water.
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3.
Heat olive oil in a pan and sauté the vegetable cubes for about 5 minutes. Season with salt and pepper. Drain the raisins and add them along with the quinoa to the vegetables. Wash, dry shake, chop the parsley and mix it in. Fill the zucchini shells with the mixture, grate cheese over them, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 25 minutes.
