Zucchini, Carrot and Quinoa Boats

Zucchini, Carrot and Quinoa Boats

INGREDIENTS
5

DIFFICULTY
Medium

SERVINGS
6

RATING

PREPARATION TIME
10 mins

COOKING TIME
25 mins

AGE GROUP
10 – 12 months

INGREDIENTS
2 young zucchini (courgettes)
1 spring onion
1 carrot
½ cup of quinoa
tomato juice/water

METHOD
1. Remove any white and dry parts from the onion then chop the green only.

2. Cut the zucchini, in half lengthways and remove the seeds with a spoon.

3. Peel and grate the carrot.

4. Make up a mixture of ½ water and ½ tomato juice in a small bowl.

5. Put the chopped onion green and the grated carrot into a small saucepan, add a little water to cover (plus a few drops of olive oil if desired), and simmer for 2 minutes.

6. Stir in the quinoa and cook gently for another 2 minutes.

7. Stuff the quinoa, carrot and onion mixture along the centres of the zucchini halves.

8. Choose a saucepan only just big enough for the zucchini to lie snugly together, filling upwards.

9. Spoon in water/juice mixture until it just reaches the cut edge of the zucchini (they must not ‘float’ or they will turn and spill the filling). Spoon a little water/juice over the filling too.

10. Cover the pan and simmer gently over low/medium heat for about 20 minutes, or until zucchini is soft (test with the point of a sharp knife). Check frequently and top up with more water/juice so that it does not boil dry, and everything cooks through.

HANDY HINTS

Yum

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