Here I cooked the quinoa unitil soft and all the water was absorbed, then added extra ingredients and flavours. Key in this version is the addition of our home-made organic sundried cherry tomatoes for some extra zing.
For every 500g of uncooked quinoa, use:
1 tab dried oregano
1 tab extra virgin olive oil
1 tab organic pumpkin seeds
50g chopped sundried tomatoes (I used our homegrown, home-dehydrated and bottled in salt water with a little olive oil)
3 tabs Cajun spice mix (see "Cajun-style eggless pancakes from the Princess", posted 7.6.11)
seasalt to taste
- Hollow out the vegetables (if using large tomatoes or aubergine, reserve the flesh, finely-chopped, and add to the stuffing mixture) and part-bake larger vegetables such as pumpkins or squash in an oven preheated to 200-225C on oiled baking sheets.
- Cook the quinoa according to the directions, until all the cooking water is absorbed.
- Add the seasonings and mix well. Fill the vegetables with the mixture and return to the oven until they are soft and starting to brown.