Squashes stuffed with quinoa, zucchini, mushrooms & cashews

Posted on 1 min read

This fall recipe is vegan and contains enough vegetable protein to satisfy the body’s requirements. It is therefore balanced and provides energy, fibre, vitamins and minerals that contribute to a healthy iron content.

The recipe counts ½ stuffed squash per person, but it is also possible to increase the quantities according to your appetite.

Squashes stuffed with quinoa, zucchini, mushrooms & cashews!
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Rezept drucken
Servings Prep Time
4 people 50 minutes
Servings Prep Time
4 people 50 minutes
Squashes stuffed with quinoa, zucchini, mushrooms & cashews!
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
4 people 50 minutes
Servings Prep Time
4 people 50 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the fan oven to 160° C.
  2. Cut the squashes in half and remove the seeds.
  3. Brush the squashes with a little olive oil and agave syrup and then sprinkle with a little salt and pepper.
  4. Place in the oven for about 25 minutes with a little water at the bottom of the baking tray.
  5. Rinse the quinoa and cook it in 200 ml of boiling water for about 10 minutes.
  6. Mince the onion and fry it with a little sunflower oil in a frying pan.
  7. Mince the courgettes and mushrooms and add them to the pan with a little water until they are cooked.
  8. Once your vegetables are cooked, add the cashews as well as a tablespoon of the Oriental Nights spices and a pinch of salt.
  9. Mix the spicy vegetables and quinoa to make a stuffing.
  10. Take the squashes out of the oven and stuff them with your mixture.
  11. Place in the oven again for approximately 8 minutes.
  12. Add more salt and pepper if required.
  13. Enjoy!

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