Quinoa-stuffed vegetables- vegan
Here I cooked the quinoa unitil soft and all the water was absorbed, then added extra ingredients and flavours. Key in this version is the addition of our home-made organic sundried cherry tomatoes for some extra zing.
For every 500g of uncooked quinoa, use:
1 tab dried oregano
1 tab extra virgin olive oil
1 tab organic pumpkin seeds
50g chopped sundried tomatoes (I used our homegrown, home-dehydrated and bottled in salt water with a little olive oil)
3 tabs Cajun spice mix (see "Cajun-style eggless pancakes from the Princess", posted 7.6.11)
seasalt to taste
- Hollow out the vegetables (if using large tomatoes or aubergine, reserve the flesh, finely-chopped, and add to the stuffing mixture) and part-bake larger vegetables such as pumpkins or squash in an oven preheated to 200-225C on oiled baking sheets.
- Cook the quinoa according to the directions, until all the cooking water is absorbed.
- Add the seasonings and mix well. Fill the vegetables with the mixture and return to the oven until they are soft and starting to brown.
Healthy and delicious recipe,luks yum...
ReplyDeleteThanks- it was yum, and very filling!
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