This is the perfect light dinner that will bring you a taste of Sicily. It‘s perfect to prepare ahead for busy weeknights or when you have guests. Nourishing and filling with protein-packed quinoa and fresh notes from the citrus, this is for sure a keeper in your dinner rotation!
Serves two.
Ingredients: (preferably organic)
- 4 zucchini, halved & scooped out
- 1 tbsp olive oil
- 1 eggplant, in small cubes
- 1 cup quinoa, cooked
- a handful golden raisins, soaked & drained
- a handful almond slices, toasted
- a handful parsley, finely chopped
- a handful mint, finely chopped
- a handful basil, finely chopped
- juice & zest of ½ lemon
- juice & zest of ½ orange
- a generous drizzle of olive oil
- pink Himalayan salt, to taste
- black pepper, to taste
- a can of your favorite tomato sauce
- vegan parmesan, for garnish (I use Gondino)
Directions:
01. In a pan, sauté the eggplant with olive oil until golden and season with salt.
02. Prepare the quinoa stuffing: add cooked eggplant, raisins, almond slivers, mint, basil, parsley, juiced & zested orange & lemon to the quinoa. Mix well and season with olive oil, salt and pepper.
03. Pre-heat the oven to 200 degrees. In a large baking dish (or two smaller ones) spread out the tomato sauce, placed scooped out zucchini halves on top and brush with a little bit of olive oil, season with salt.
04. Fill the zucchini with the quinoa and garnish with vegan parmesan. Bake for 30 minutes until tender and enjoy!
