A vegetarian dish inspired by Irina Georgescu's book on Romanian food 'Carpathia'. Quinoa can be cooked in a rice steamer. There is more quinoa than you need for stuffing but you can serve the extra on the side or for lunch the next day.
4courgettes, cut into 5cm chunks and hollowed outreserve insides for stuffing
For the stuffing
300gsmoked quinoa (I used Hodmedods) or any quinoa
600mlwater
1tspsea salt
1tbspolive oil
50gbutter
250gbutton mushrooms, sliced
2clovesgarlic, minced
1/2glasswhite wine (optional)
2preserved lemons, pips removed, finely chopped
For the broth
1tbsptomato puree
6cherry tomatoes, finely sliced
1tspsea salt
To serve:
100mlGreek yoghurt
bunchfresh mint leaves to decorate
Instructions
Preheat the oven to 180C
For the stuffing
Add the quinoa, water and salt to a medium saucepan and bring to the boil. Lower the heat and simmer until cooked and fluffy. The water should be absorbed (if not then drain).
In a frying pan, heat the butter and oil and add the mushrooms and garlic and fry until light golden.
Add the leftover courgette interiors, preserved lemon and white wine. Then stir in the cooked quinoa.
Stuff the courgettes with the mixture, packing it in fairly tightly. Set aside.
For the broth
In a medium saucepan, add all the ingredients and simmer.
To assemble
Pour the broth into a medium oven dish. Place the stuffed courgettes in the broth and cover the dish with foil. Bake in the oven for 15 minutes or until the courgettes are cooked but not mushy.
Serve 3 pieces of courgette for each person with a generous ladle of broth.