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

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

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

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

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

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

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

QUINOA AND PRAWN STUFFED COURGETTES

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