A recipe full of flavors and colors.
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Preparation 20 min
Cooking time 10 min
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Portions
4 people
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Difficulty
Easy
Ingredients All ingredients
- For the vegetables:
- 5 small zucchini, hollowed out
- 5 small eggplants, hollowed out
- 4 small red and yellow bell peppers, seeded
- 4 small tomatoes, hollowed out (reserve the juice for the stuffing)
- 4 purple onions, hollowed out
- 1 potato, sliced
- For the stuffing:
- 1 bunch parsley, finely chopped
- 1/2 bunch mint, finely chopped
- 2 onions, finely chopped
- 4 red tomatoes, diced
- 1 cup quinoa
- Salt
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1 cup water
Preparation Quinoa-stuffed vegetables
- Mix all the stuffing ingredients together. Set aside.
- Line the bottom of a deep pot with the potato slices.
- Fill the hollowed vegetables with the stuffing.
- After stuffing the vegetables, arrange them in the pot on top of the potatoes.
- Drizzle the remaining lemon juice and olive oil over the vegetables and add 1 cup of water.
- Cover and cook until boiling for 10 minutes.
- Lower the heat and cook until the vegetables are tender and the quinoa is cooked.
- Serve at room temperature.
Recipe tips : This recipe is delicious on its own or served as a side dish with fish or leg of lamb.
Quinoa-stuffed vegetables
-
Preparation 20 min
Cooking time 10 min
-
Portions
4 people
-
Difficulty
Easy
Ingredients All ingredients
- For the vegetables:
- 5 small zucchini, hollowed out
- 5 small eggplants, hollowed out
- 4 small red and yellow bell peppers, seeded
- 4 small tomatoes, hollowed out (reserve the juice for the stuffing)
- 4 purple onions, hollowed out
- 1 potato, sliced
- For the stuffing:
- 1 bunch parsley, finely chopped
- 1/2 bunch mint, finely chopped
- 2 onions, finely chopped
- 4 red tomatoes, diced
- 1 cup quinoa
- Salt
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1 cup water
