QUINOA AND PRAWN STUFFED COURGETTES

Yields6 Servings
 6 courgettes
 4 tbsp olive oil
 1 onion finely chopped
 2 large red peppers, seeded and finely chopped
 2 garlic cloves, finely chopped
 250 g mixed quinoa
 1 tsp ground allspice
 1 tsp ground cumin
 2 tbsp fresh mint chopped
 225 g cooked peeled prawns
 3 tbsp currants
 Juice of 2 large lemons
 3 tbsp fresh parsley finely chopped
 Salt and freshly ground pepper to taste
1

Top and tail the courgettes and add to a pan of lightly salted boiling water; simmer for 2-3 minutes until they are lightly cooked; drain well

2

Cut the courgettes in half lengthways and carefully scoop out the flesh, leaving the courgette shells intact; reserve the flesh to use in another recipe

3

Heat the oil in a shallow saucepan; fry the onion, peppers and garlic over a low heat for 10 minutes until the onion has softened but not browned

4

Add the quinoa, spices and mint and stir over the heat for 2-3 minutes, then add enough water to cover the quinoa; bring to the boil, lower the heat and simmer, uncovered for about 20 minutes or until the quinoa is cooked

5

Add the prawns, currants and salt and pepper to taste; cook for about 5 minutes more, until the prawns have heated through, then add the lemon juice and chopped parsley

6

Divide the quinoa mixture between the courgettes halves and serve warm or cold

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