Zucchini Stuffed with Quinoa with Walnut and Goat Cheese Topping
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 125 g quinoa
- 250 ml vegetable stock
- 2 zucchini
- 1 handful walnuts
- olive oil
- 1 teaspoon honey
- 8 olives, black
- 4 tablespoon cream cheese
- parsley
- salt and pepper
- 4 tablespoon goat cheese, grated
Print Recipe
Pin Recipe Instructions
- Bring the vegetable stock to the boil and add the quinoa. Simmer for about 10 minutes until the quinoa has absorbed the liquid, then let it swell for another 10 minutes. Wash, clean, halve and hollow out the zucchini, set the pulp aside. Salt the zucchini halves, preheat the oven to 200 ° C fan oven. Chop the walnuts and fry them in a pan without oil. Add the honey and mix with the walnut pieces, then remove the pan from the heat. Dab the zucchini halves with kitchen paper and place in the oven. Bake for about 20 minutes. Cut the zucchini pulp into small pieces. Heat some olive oil in a pan and fry the pulp in it, then simmer on low heat for a few minutes. Core the olives and cut into small pieces. Add the quinoa to the zucchini pulp. Add the cream cheese, let it melt and mix well with everything, also add the olives. Season to taste with parsley, salt and pepper. When the zucchini halves are done, fill them with the quinoa mixture. Sprinkle the honey walnuts on top and put the goat cheese on top. Put it in the oven again for a few minutes, until the cheese has melted, and then enjoy.
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