Who said vegetarian meals had to be boring? The stigma associated with vegetarian food thankfully is becoming less and less especially with the evolution of ‘meat-free’ Mondays.
Most of us use the weekend to relax, unwind, socialize, have a wine or four and sometimes over indulge a little, so when Mondays come around we are back on track and feel we need a clean start to the week. But that doesn’t mean you have to eat a boring bowl of steamed veggies, there is so many tasty and interesting ways to eat vegetables if only we think outside the box.
Stuffing vegetables are my favourite, I like using quinoa because it’s high in protein and well its overall amazingness and guess what tastes pretty good too. Mix with your favourite vegetables, a few herbs and spices and you are on a winner. If you experiment a little you will soon see that vegetarian isn’t so boring after all.
Quinoa Stuffed Vegetables
A delicious vegetarian meal perfect for 'Meatfree Mondays' or any day of the week in fact.
1 cup white quinoa
1 tb olive oil
1 small onion diced
1 garlic clove crushed
1 tsp cumin
1 tomato diced
3 cups of vegetables eg. diced pumpkin, asparagus, zucchini, capsicum, baby spinach, kale, etc.
Salt and pepper
- In a saucepan place the quinoa with 2 cups of water, bring to the boil then reduce heat to low and let it simmer with lid on for around 20 mins or until water has all absorbed. Set a side
- In a frypan add oil, onion and garlic and saute till browned, add cumin and diced tomatoes cooking for a 30 sec
- add vegetables, cook with a lid on for 3-4 mins until vegetables are tender
- In a bowl add the cooked vegetables to the quinoa mix together and season with salt and pepper then add feta, parsley and pinenuts mix through.
- Gently spoon mixture into prepared Capsicums (peppers) or Portobello Mushrooms .
- Place in a baking tray and bake in a preheated 200’c oven for 40-45mins capsicums or 15-20mins mushrooms