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.
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...