Your short trip to Greece cost you only a few ingredients. Before you go off and pick up your fork, your grilled zucchini will pack everything you need for the trip. Easy Greek Zucchini with Quinoa, colorful cherry tomatoes, onion, feta and kalamata olives.
45 g quinoa
125 ml of water
1/2 tablespoon olive oil
1/2 tablespoon of lemon juice
1/4 teaspoon dried oregano
1/2 pinch of salt
6 colorful cherry tomatoes
30 g of pitted kalamata olives
1/2 red onion
25 g of feta
1/4 bunch of parsley
Greek Zucchini with Quinoa
Rinse quinoa in a strainer under running water. Boil in a saucepan with water and simmer for about 10 minutes. Remove from heat and let it swell.
Halve the courgette lengthways. Hollow out with a teaspoon and brush with olive oil. Roast with the cut surface down in a grill pan for about 6 minutes.
Peel the onion and cut into fine rings. Halve tomatoes. Quarter the olives. Finely chop the parsley. Crumble feta. Put everything in a bowl.
Mix oregano, salt and lemon juice. Add to the quinoa and mix with the tomato-feta mixture.
Fill the courgette halves with quinoa-feta mixture and serve.
We recommend for you: Coconut Curry with Vegetables