Zucchini Stuffed with Quinoa and Chives

Servings: 4
Prep time: 30
Cooking time: 20
  • - 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
  1. Boil gently the quinoa with about 320 ml of lightly salted water. Continue for about a dozen minutes, until the water is absorbed.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the zucchini from the oven and serve with the cucumber cream.