Ingredients (serves 3 – 2 courgette halves per person)
3 large courgettes
150g quinoa (I used a mixture of white and red)
1 red pepper
2 handfulls of rocket
1 tsp smoked paprika (optional)
1 clove garlic
1/2tsp chilli flakes
Salt and pepper
Slice the courgettes in half and scoop out the middle using a knife and a spoon. Set the contents aside (don’t throw away). Lightly oil the courgettes and bake in the oven for about 10 minutes with some foil over the top to stop them drying out.
While the courgettes are cooking, lightly fry the garlic in some oil in a high sided pan. Roughly chop the remaining courgette flesh and add to the garlic. Add thinly sliced red pepper, chilli flakes, salt and pepper. After about five minutes of frying, add the quinoa and paprika with a drop of water. Slowly add more water for the quinoa to cook, but not enough to make it soggy.
During this time, you might want to take the courgettes out of the oven while the quinoa still cooks through. Once the germ of the quinoa starts to open up, add the finely chopped rocket to the mixture.
Fill the courgettes with the mixture and bake in the oven for a further 10 minutes.