Zucchini stuffed with quinoa in ajvar sauce
September 3, 2017
All of us enjoy food that appeals to all our senses. Taste is paramount, but smell, look, texture, temperature, all play an important role too. And it’s equally important that the food we consume is nutritious and healthy.
Zucchini stuffed with quinoa in ajvar sauce is a recipe that meets all the fore mentioned criteria.
Round zucchini are the star of this dish. Low in calories, 95% water, yet bursting with all kinds of vitamins. They activate bowels, strengthen liver and help our bodies detox.
The stuffing is no less healthy. It consist of quinoa, almonds and seeds.
Quinoa is the healthiest grain, originating from the Andes. Thanks to its composition it lowers the risk of diabetes and cholesterol, and helps control blood pressure. Throw in almonds and seeds in the mix, and you get super – stuffing: rich in vitamins, Potassium, Magnesium, Zinc...
So if you’re looking for an exceptionally healthy lunch or dinner, look no further. Zucchini stuffed with quinoa in ajvar sauce is what you need. Also, it’s a perfect vegan option.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 plates
4 to 6 round zucchini
100g mixed seeds: black and white sesame, flax, pumpkin,
1,5dl non-dairy cream
600g peeled tomatoes, pureed or finely diced
3 tbsp of ajvar or ajvar with tomato
salt and pepper to taste
1 tbsp oil
fresh basil for serving
Wash zucchini and cut the tops off in such a way so they can be used as lids. Use a teaspoon to carefully hollow out the zucchinis, then dice the content.
Wash quinoa well with running cold water, place in a pot with 6dl of water, and let it cook. As soon as the water boils, reduce to low heat and keep cooking until quinoa soaks up all the water. Use a fork to stir it around a bit, to let some air in.
Lightly toast almonds and seeds in a heated pan to release the aroma.
For the filling: mix quinoa with almonds, seeds and chopped left over zucchini, season with pepper and salt, and add the cream. Stuff hollowed out zucchini with the filling, and place them in a casserole.
Mix tomatoes with ajvar, season as desired, and add a tablespoon of oil if needed. Pour into the casserole, around the zucchini, and bake for 20 minutes at 180C.
Serve with non-dairy cream and fresh basil.