Ingredients For the quinoa:
1. water………………………………………………….1 1/4 cups
2. raw cashews……………………………………….1/2 cup
3. garlic clove………………………………………….1
4. kosher salt
5. cayenne pepper…………………………………1/8 teaspoon
6. ground cumin…………………………………….1 teaspoon
7. quinoa………………………………………………1/2 cup
8. Italian parsley leaves……………………….2 tablespoons
9. finely grated lemon zest ………………….3/4 teaspoon
10. lemon juice……………………………………..1 teaspoon
Ingredients For the zucchini:
1. medium zucchini ……………………………….6
2. olive oil………………………………………………..2 tablespoons
3. Kosher salt
4. Freshly ground black pepper
5. Toothpicks……………………………………….24
INSTRUCTIONS:
2. Add oil, garlic, salt, cumin powder and cayenne to the blender and blend until smooth. Transfer the mixture to a saucepan.
3. Take quinoa and rinse well under cold water, until the water goes clear. Transfer the quinoa to the saucepan with cashew mixture and stir to combine all the ingredients.
4. On a medium high heat, cook the mixture.
5. Reduce the heat to low and let it simmer.
6. Stir occasionally with a wooden spoon. Make sure that the bottom of the pan and sides are clear.
7. Cook until the white casings of quinoa pops to revels the translucent beads for about 20 minutes.
8. Remove from heat and add parsley and lemon juice. Stir to combine and season with salt and pepper if needed.
9. Keep this mixture aside while we prepare the zucchini.
1. Prepare the grill and heat the charcoal. Keep the heat to medium.
2. Cut zucchini into half lengthwise and scoop out all the flesh with a spoon. Leave 1/4th inch of flesh intact around the edges.
3. Place the zucchini in baking sheet and brush it fully with oil and seasoning, both inside and out.
4. Divide the quinoa mixture equally for the zucchinis and spread the mixture evenly in the zucchini.
5. Close the zucchini with other half and pierce toothpicks so that they do not get separated.
6. Place the stuffed zucchini on the grill and cook for about 6 minutes, on both sides.
7. Carefully flip the zucchini and cook for 5 minutes. Transfer it to a plate.
8. Let it cool down for a minute.
9. Remove toothpicks and serve hot.
1. water………………………………………………….1 1/4 cups
2. raw cashews……………………………………….1/2 cup
3. garlic clove………………………………………….1
4. kosher salt
5. cayenne pepper…………………………………1/8 teaspoon
6. ground cumin…………………………………….1 teaspoon
7. quinoa………………………………………………1/2 cup
8. Italian parsley leaves……………………….2 tablespoons
9. finely grated lemon zest ………………….3/4 teaspoon
10. lemon juice……………………………………..1 teaspoon
Ingredients For the zucchini:
1. medium zucchini ……………………………….6
2. olive oil………………………………………………..2 tablespoons
3. Kosher salt
4. Freshly ground black pepper
5. Toothpicks……………………………………….24
INSTRUCTIONS:
For quinoa:
1. Take a blender and place cashews and some water in it. blend until the mixture is soft.2. Add oil, garlic, salt, cumin powder and cayenne to the blender and blend until smooth. Transfer the mixture to a saucepan.
3. Take quinoa and rinse well under cold water, until the water goes clear. Transfer the quinoa to the saucepan with cashew mixture and stir to combine all the ingredients.
4. On a medium high heat, cook the mixture.
5. Reduce the heat to low and let it simmer.
6. Stir occasionally with a wooden spoon. Make sure that the bottom of the pan and sides are clear.
7. Cook until the white casings of quinoa pops to revels the translucent beads for about 20 minutes.
8. Remove from heat and add parsley and lemon juice. Stir to combine and season with salt and pepper if needed.
9. Keep this mixture aside while we prepare the zucchini.
For zucchini:
1. Prepare the grill and heat the charcoal. Keep the heat to medium.
2. Cut zucchini into half lengthwise and scoop out all the flesh with a spoon. Leave 1/4th inch of flesh intact around the edges.
3. Place the zucchini in baking sheet and brush it fully with oil and seasoning, both inside and out.
4. Divide the quinoa mixture equally for the zucchinis and spread the mixture evenly in the zucchini.
5. Close the zucchini with other half and pierce toothpicks so that they do not get separated.
6. Place the stuffed zucchini on the grill and cook for about 6 minutes, on both sides.
7. Carefully flip the zucchini and cook for 5 minutes. Transfer it to a plate.
8. Let it cool down for a minute.
9. Remove toothpicks and serve hot.
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