Curried Quinoa and Date Stuffed Courgettes
I somehow managed to forget about quinoa recently. It sounds silly but I used to eat it all the time and then I tried to be a little more careful with it because I read a lot about how we were all eating so much of it that the people living in the regions that grow it could no longer afford to eat it themselves. I accidentally phased it out completely but have rediscovered it again recently when trying to maintain a good balance of protein and carbohydrates in my diet around my marathon training. I’ve been using the @SamsungUK Health App and Gear watch to make it a bit easier because I don’t like overthinking what I eat, but particularly with this training, I realised I should take my nutrition seriously too!
I always make extra so that I can have them for lunch two days running. They make a great lunch when you don’t have much time but want to make something to fuel a busy afternoon!
Recipe (Serves 2)
70g sunflower seeds
175g cooked quinoa
2 teaspoons of sesame oil
¼ - ½ teaspoon of curry powder
2 teaspoons of tamari
juice of ½ a lemon
Preheat the oven to 180c.
Slice along the length of the courgettes, then use a spoon to scoop out the watery part of the inside. Then place these on a baking tray.
In a bowl, combine the cooked quinoa with the sesame oil, curry powder, tamari and lemon. Then chop the dates and add these and the sunflower seeds. Mix everything well, then spoon into the courgettes. Any leftover quinoa can be placed on the tray.
Then cook in the oven for 30 minutes, or until the courgettes are soft but not soggy. Then garnish with chopped coriander and slices of red chilli to serve.