Before going to the Arcachon Basin (where I am lucky to be there, right now), I went through the country with my grandparents. I’ve already talked a lot, especially here. The garden of my grandfather is full of fruit and vegetables, it’s a pleasure… This time, there were green beans, plums, zucchini, cucumbers, etc.
I also agreed with my grandmother for their presenting the vegan cuisine. They are not really vegetarian … Especially my grandfather who eats steak every day. But I had the immense pleasure of seeing him taste my preparations without flinching.
I only stayed two whole days so I was not able to present all vegan possibilities. For the first meal, I done to them a salad with sweet potato, you can see it on Instagram. And second, I made these stuffed zucchini quinoa. It was zucchini from the garden. They were really delicious! I believe there is nothing nicer than enjoying a good meal in family with garden produce.
ps :salad is also from the garden !!
Zucchini stuffed with quinoa
For 4 personnes
Vegan / Gluten free
Preparation time : 30 minutes / Cooking time : 1 hour
4 round zucchinis (preferably organic)
1 bowl of cooked quinoa
1 can red kidney beans
1 bunch fresh parsley
1 tsp paprika
salt and pepper
some salad to accompany
Wash the zucchini. Cut the top to get a little hat. Empty interior with a spoon. Reserve this flesh.
Cut the tomatoes into small cubes and chop the parsley. Drain and rinse kidney beans. Cut the flesh of the zucchini into small pieces.
In a bowl, combine quinoa, tomato, parsley, zucchini pieces (one part only), red beans, chili and season with salt and pepper.
Widely fill the zucchini with this mixture and cover with the little hats. Bake at 180°C for 1 hour, maybe 1h30.