Tag Archives: Quinoa

Round Zucchinis Stuffed with Quinoa

17 Nov

The round zucchinis looked so inviting, sitting on the supermarket shelf, just begging for me to take them home and cook them with a comforting filling.

So, that’s just what I did.

The quinoa filling is a variation on a wonderful Iraqi red rice recipe, rice with grated carrots, tomato sauce and raisins. This rice recipe is one of my favorites, and apparently it works very well with quinoa as well.

I couldn’t stop eating the quinoa, with or without zucchini.

Ah, the stuffed zucchinis before they entered the oven. Don’t they look cute?

Lets cook.

Ingredients:

– 7-8 medium round zucchinis (I used five and had leftover quinoa filling, which was also delicious on its own.)

– 1 cup quinoa (once again I used my organic tricolor quinoa, yummy, I finished the bag and I’ll have to go buy new one for the next time.)

– 2 cups water

– 1 can of crushed tomatoes (or you may use 2-3 chopped fresh tomatoes and tomato paste for thickening.)

– 1 onion, minced

– 2-3 cloves of garlic, crushed

– A handful of golden raisins

– Olive oil

– Salt and pepper

– Condiments, you may add to the quinoa paprika, turmeric etc. to your liking.

Preparations:

– Wash the round zucchinis (here they’re posing for the photo:)


– Now off with their heads! cut the top part just a few cm deep, keep the tops.

– Empty their content, I find this is most easily done with an ice cream scoop. Leave about 1/2 cm from the edges, not too thick, but thick enough for them to keep their nice round shape.

– Sprinkle the empty zucchinis with salt and pepper from the inside and place them upside down on a paper towel to drain.

– As for the zucchini flesh, chop it up or grate it. I have a few suggestions as to what to do with it, you may add it to the quinoa filling (cook it together with the rest of the ingredients), or if you wish to use them for something else, see my suggestions below.

– As you prepare the quinoa, it is recommended to put the zucchini shells in the oven, on 180 deg Celsius, for about 20 min, or until the quinoa is ready. It will save you the cooking time later.

Now for the quinoa:

– Wash the quinoa.

– In a cooking pan, saute the onion and the garlic in olive oil, and add in the crushed tomatoes and the condiments. Add 2 cups of water and bring to a boil.

– Then add in the quinoa and cook for 15 min.

– While the quinoa is cooking, spray a small dash of olive oil into a frying pan and toss in the raisins. The raisins will become puffy and brown and a nice caramel scent will fill your kitchen. Toss them in the pan only for a short couple of minutes and take them off the heat before they burn (which will happen quickly.)

– When the quinoa is done, add in the raisins and mix well.

– Now for the stuffing.

– Your quinoa:

– Goes into these zucchini shells:

– And ta-da, ready for the oven. You can fill them all the way up, really stuff them good.

– Put the tops on:

– And cook in the oven on 180 deg Celsius for about 1 hour. Yeah, it does take them a long time to cook, but it’s worth the waiting.

The zucchinis are ready when they begin to soften a bit but are still firm.

– Take out of the oven and serve with yogurt and fresh mint leaves.

Eat and enjoy.

Zucchini recipes:

If you chose to keep the zucchinis content and do something else with it, here are a few interesting options for you:

1. I made a Zucchini Cake , the recipe is from David’s site, I heartily recommend it, simple and tasty.

2. My mom sautes chopped onions with grated zucchinis and we eat it on bread with feta cheese, it’s delicious.

3. You can make zucchini latkes, from Smitten Kitchen, which is great since Hanukkah is coming up.

4. I searched the blogs for other yummy-looking zucchini recipes for you, and here’s what I came up with:

Zucchini risotto recipe from Earth Outlet by Petalfuzz

Deconstructed Zucchini Lasagna, from Casserole Crazy

or Zucchini with tomatoes, from I Believe in Butter,

or Zucchini-yogurt salad, from Almost Turkish Recipes,

or Zucchini Soup, from Seed to Spoon,

or even a Zucchini Pudding, from Breadcrumbed.

The weekend is coming up, with all these recipes, I’ll might just have to buy more zucchinis…

My Quinoa and Antipasti Salad – Revisited

15 Oct

Following my previous quinoa salad recipe, which was quickly devoured (ok, especially by me), I’ve decided to make it again but with a different twist.

Now with pumpkins, sweet potatoes, basil, greens and Parmesan, it tastes completely different (in a different, good way.)

We ate this salad with salmon, but I think it could also make a great vegetarian meal by itself

Ingredients:

– 1 cup quinoa

– 2 cups water

– 1 large sweet potato

– About 500 gr pumpkin

– A generous bunch of chopped fresh basil leaves

– A generous bunch of micro green leaves, or other baby leaves

– Grated Parmesan cheese

– Salt and pepper

– Olive oil

– Lemon squeeze

– Rosemary and sage

Preparations:

Peel the pumpkin and sweet potato and slice into thin slices (about 1 cm thick).

– Put the slices in a baking dish, pour some olive-oil on them and give them a nice rub to cover them in olive-oil from both sides.

– Add some rosemary and sage leaves and sprinkle with coarse sea-salt and grounded black pepper.

– Put in the oven for about 30 minutes, 200 deg. Celsius, on grill.

– After 15 min. of cooking, flip the sweet potato and pumpkin slices upside down and continue cooking. If you see they’re getting too dry, you may add some more olive-oil.

– Meanwhile, cook the quinoa in water and let it cool for a while.

– Chop a nice bunch of fresh basil leaves and add to the quinoa, add some micro greens, or other greens, such as arugula or baby leaves.

– Season the quinoa salad with lemon squeeze, olive oil and salt and pepper to taste.

– Add grated Parmesan cheese to the quinoa.

– When the antipasti are out of the oven, let them cool for a little while,

– Then arrange them nicely on a plate and top with the prepared quinoa salad.

-Nom nom nom.

Pandas like quinoa too.

Quinoa and Antipasti Salad

5 Sep

Light but filling summer lunch. Ingredients:

– 1 red pepper

– 1 zucchini

– 1 aubergine

– 1 cup quinoa (I used organic tricolor quinoa)

– 1.5 cups water

– 2 tomatoes

– 1 cucumber

– a bunch of parsley

-1 lemon

– Olive oil

– Salt and pepper

– Coarse salt and grounded black pepper

– Tahini (raw tahini mixed with lemon juice and a bit of water to make tahini sauce).

Preparations:

Heat the oven to 200 deg Celsius on grill.

Slice the red pepper, zucchini and aubergine to slices about 1 cm thick and place in an oven dish, sprinkle with olive oil, coarse salt and grounded black pepper.

Put in the oven for about 15 minutes, turn the vegetables slices upside down and put back in the oven for another 15 minutes or until they’re cooked.

Cover the quinoa with water and let soak for about 15 minutes. Rinse under the sink.

Boil 1.5 cups of water and add in the quinoa, cook for about 15 minutes, until the quinoa is soft and turns transparent.

Put the quinoa in a large bowl and let it cool.

Add in chopped fresh vegetables: the tomatoes and cucumber, and the parsley.

Season with olive oil, lemon juice, salt and pepper. Add the antipasti on top and finish with the Tahini sauce.

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