Prep time:
Cooking time: 35 minutes
Total time:
Serves: 4
120g quinoa
4 medium courgettes, sliced lengthways
1 bunch spring onions (around 6), finely chopped
1 red pepper, finely diced
1.5 cloves garlic
20g (1 handful) chopped parsley
½ juice of lemon
1tbsp olive oil
75g pine nuts
50g dry breadcrumbs
salt and pepper to taste
The perfect recipe to make use of all those courgettes from your garden (or your fridge drawer).
Life may be too short for stuffing mushrooms, but not courgettes! This recipe can be adapted in many ways, depending on what you have in store. I have used quinoa and pine nuts as the protein ingredient, but you could substitute with rice and use other nuts, such as chopped hazelnuts or walnuts.
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