Name: Cold stuffed zucchinis with quinoa and summer vegetables
Prep time: 30 min
Cook time: 52 min
Yield: 4 servings
Ingredients: 2 zucchini; 100 g of quinoa; 0.5 yellow bell pepper; 2 cherry tomato; 1 goat cheese crottin; 3 tablespoon of olive oil; 5 leaf of basil; salt (according to taste); pepper (according to taste)

Cold stuffed zucchinis with quinoa and summer vegetables

Long overlooked, quinoa has found its place on our plates in recent years, becoming a staple. Whether hot or cold, quinoa is delicious in all our recipes and provides a richness in fiber, helping prevent cardiovascular diseases, diabetes, and even certain cancers. Here, we combine it with summer vegetables to make it even more flavorful with crunchy bell pepper, juicy tomatoes, and melty goat cheese!

Summer Vegetarian Public

Course: Main course

Preparation time: 30 minutes

Cooking time: 52 minutes

Energy: 258 kcal / serving

Nutritional score:

Instructions

1. 1. Cut the zucchinis in half lengthwise and hollow them out. Set aside the flesh for the rest of the preparation.
2. 2. Place them, rounded side down, on a baking sheet, drizzle with oil, and bake for 10 minutes in a preheated oven at 180°C (350°F).
3. 3. Cook the quinoa for 12 minutes in a pot of simmering salted water.
4. 4. Dice the bell pepper, tomatoes, and goat cheese then mix them with the drained quinoa. Season with salt and pepper. Add the chopped basil and the zucchini flesh, cut into small pieces.
5. 5. Fill the cooled zucchinis.
6. 6. Serve chilled with a drizzle of oil and some basil.