Quinoa-stuffed zucchini with a walnut and goat cheese topping

Ingredients for 2 servings:

• 250 ml vegetable stock
• 125 g quinoa
• 2 m.-large zucchini
• 1 handful of walnuts
• olive oil
• 1 tsp honey
• 8 olives, black
• 4 tbsp cream cheese
• Parsley
• salt and pepper
• 4 tbsp goat cheese, grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

refined

Bring the vegetable stock to a boil and add the quinoa. Simmer for about 10 minutes until the quinoa has absorbed the liquid, then let it swell for another 10 minutes. Wash, trim, halve, and scoop out the zucchini, setting the flesh aside. Season the zucchini halves with salt and preheat the oven to 200°C (fan oven). Finely chop the walnuts and fry them in a pan without oil. Add the honey and mix it with the walnut pieces, then remove the pan from the heat. Pat the zucchini halves dry with kitchen paper and place in the hot oven. Bake for about 20 minutes. Finely chop the zucchini flesh. Heat a little olive oil in a pan and fry the flesh, then sauté over low heat for a few minutes. Pit and finely chop the olives. Add the quinoa to the zucchini flesh. Add the cream cheese, melt it, and mix well with everything else. Add the olives as well. Season with parsley, salt, and pepper. Once the zucchini halves are baked, fill them with the quinoa mixture. Sprinkle the honey walnuts over the top and top with the goat cheese. Return to the oven for a few more minutes until the cheese is melted. Then enjoy.