Stuffed courgettes

Ingredients

100g Merchant Gourmet ready to eat red & white quinoa

1 large spring onion, trimmed & chopped

2 salad tomatoes, diced

1 large courgette/young marrow, halved & with seeds removed

1 tbsp olive oil

freshly ground black pepper

Directions

1. Mix together the quinoa, spring onion, & tomatoes.
2. Lay your courgette halves in a large baking dish and fill with the quinoa mixture.
3. Drizzle with olive oil & season generously with black pepper.
4. Bake until golden brown (I used the bottom shelf at gas 7 & they took over an hour to cook).

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)