Quinoa Courgettes


Although I eat meat, I sometimes have days where I can’t bear to eat it and I want something vegetarian that is just as filling as meat. I only started cooking with quinoa quite recently and I have realised that as long as you pack loads of flavour into it, it is rather delicious.  These quinoa stuffed courgettes are one of my favourite summer meals served with a side salad. They are light, fresh and super healthy.

Ingredients (serves 5)

5 courgettes

250g cooked quinoa

1 cup cherry tomatoes, chopped

1/2 cup sun-dried tomatoes in oil, chopped

1/2 cup olives, chopped

1 red onion, diced

2 garlic cloves, crushed

olive oil

2 tsp oregano

2 tsp basil

2 tsp parsley

1/2 lemon, juiced

salt and pepper, to taste

parmesan cheese



  1. Cut the courgettes lengthways and scoop out the middle section of them with a teaspoon so that you are left with enough space to put the stuffing in.
  2. Preheat oven 180°C/Fan 160°C/gas 4. Line a baking tray with baking paper and arrange the courgettes on to it. Drizzle with a little oil and bake in the oven for 20 minutes.
  3. Fry the diced onion until a light caramel colour. Add chopped cherry tomatoes, sun-dried tomatoes, olives, herbs and lemon juice.
  4. Add cooked quinoa and season with salt and pepper. Fry the ingredients on a low heat for 5 minutes.
  5. Spoon the quinoa mixture into the courgettes. Press the stuffing down a little to pile more on top.
  6. Grate parmesan cheese over the courgettes and bake for a further 10 minutes.


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