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Fresh Living Network
Inca-style stuffed squash

Inca-style stuffed squash

Quinoa (pronounced keen-wah) is a grain that originates from South America. It's high in fibre and protein and has a distinctly nutty flavour. Find it in PnP's health-food section.
4
RECIPE TYPE:Light meals
 
Method
  • Preheat oven to 200°C
  • Cook quinoa in stock according to packet instructions
  • Drain and set aside
  • Drizzle squash with olive oil and season
  • Bake for 15-20 minutes or until they begin to soften
  • Heat a glug of oil in a pan and fry leek, garlic and green pepper until soft
  • Add spices, tomatoes and coriander and cook for a few minutes longer
  • Mix vegetables and quinoa and spoon a generous amount into each squash
  • Drizzle with olive oil and bake for 10-15 minutes
  • Serve drizzled with yoghurt and coriander


More good ideas

  • Use couscous or lentils in place of quinoa
  • Wrap stuffed squash in foil and cook on braai coals
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