Moon Zucchini Boats with Lemon Quinoa, Pea Cream and Toasted Almond

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Cut the zucchini in half lengthwise and scoop out the centers with a spoon, leaving about a 1 cm border. Finely chop the scooped zucchini flesh.

2. 2

   Place the zucchini halves on a baking tray, brush with 1 tablespoon olive oil, season with 1/2 teaspoon salt and a little black pepper, and roast for 15 minutes at 220 °C / 425 °F.

3. 3

   Meanwhile, place the quinoa in a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Let rest for 5 minutes and fluff with a fork.

4. 4

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion, 2 minced garlic cloves, and the reserved zucchini flesh. Cook for 5 to 6 minutes until the onion is tender.

5. 5

   Add the spinach, 1/2 teaspoon cumin, the sweet paprika, lemon zest, and 1 tablespoon lemon juice to the skillet. Cook for 1 to 2 minutes until the spinach wilts. Stir in the cooked quinoa and 2 tablespoons parsley. Mix well, then taste and adjust with salt and pepper.

6. 6

   For the cream, boil or steam the peas for 3 minutes until tender. Transfer them to a blender with 1 garlic clove, the plant milk, tahini, 2 tablespoons lemon juice, 2 tablespoons olive oil, the remaining cumin, 1/2 teaspoon salt, and a little pepper. Blend until smooth.

7. 7

   Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden and fragrant.

8. 8

   Fill the roasted zucchini halves with the quinoa mixture, pressing lightly so the filling holds its shape. Return to the oven and bake again for 10 minutes at 220 °C / 425 °F.

9. 9

   Spread a base of pea cream on each plate, place two stuffed zucchini halves on top per serving, and finish with the toasted almonds, the remaining parsley, and a drizzle of the remaining olive oil.