Servings:
4
Prep time:
30
Cooking time:
20
INGREDIENTS
- - 160 g of quinoa
- - 4 zucchini
- - 1 cucumber
- - 2 tablespoons of cottage cheese
- - 2 tablespoons chives
- - 1 tablespoon chopped parsley
- - 4 tablespoons extra virgin olive oil
- - Salt
- - Coriander
INSTRUCTIONS
- Boil gently the quinoa with about 320 ml of lightly salted water. Continue for about a dozen minutes, until the water is absorbed.
- Cook to steam the zucchini for about 10 minutes. Cut them in half and taken the flesh with a spoon trying not to damage them because you'll have to fill them.
- Mix the pulp of zucchini in a bowl with the warm quinoa, parsley, a tablespoon of cottage cheese and 2 tablespoons of olive oil. After you mixed it all stuff all the 8 halves of the zucchini.
- Put the zucchini in a baking tray lined with baking paper, sprinkle with the remaining tablespoon of cottage cheese, sprinkle with a tablespoon of olive oil and bake at 160 ° C for 5 minutes.
- Blend, meanwhile, the peeled and chopped cucumber, put into a bowl and mix with the chives, coriander, a tablespoon of olive oil and a pinch of salt.
- Remove the zucchini from the oven and serve with the cucumber cream.
