- Freezable
- Vegetarian
- Vegan
- Gluten-free
- High-protein
- Nausea-friendly
Ingredients
Serves: 4
- 50g uncooked quinoa
- 1 tbsp extra virgin olive oil
- 1 brown onion, diced
- 2 garlic cloves, finely diced or minced
- 160g cherry tomatoes
- 4 courgettes
- 1 x 400g tin lentils, rinsed and drained
- 1 tbsp tomato puree
- 1 tbsp harissa paste
- 1 tsp ground paprika
- 120g Cheddar cheese
- 1 small handful fresh parsley, roughly chopped
Method
Step 1
Preheat the oven to 180°C/160°C/gas mark 4.
Step 2
Rinse the quinoa and add to a saucepan with 250ml water. Bring to a boil over high heat, then reduce the heat to a simmer and cover with a lid.
Step 3
Cook for 10-12 minutes, until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
Step 4
Heat the oil in a non-stick frying pan, over medium heat. Fry the onion, cherry tomatoes and garlic for 5mins.
Step 5
Add the tomato puree, harissa, lentils, quinoa, and paprika. Season to taste with salt and pepper, and mix well. Continue cooking for 5mins.
Step 6
Meanwhile, slice the courgettes lengthways and scrape out an inner channel using a spoon. Arrange the courgette halves on a large baking tray.
Step 7
Fill the courgettes with the lentil mix, pressing down with a spoon to pack the mixture in.
Step 8
Cook in the oven for 20mins.
Step 9
Remove from the oven, sprinkle over the cheese and return to the oven for 5mins.
Step 10
Serve with fresh parsley and or lemon wedges.
