Thursday, May 5, 2011
Low fat, low GI, high in protein and gluten free, vegetables don't get better then this.
300g lean lamb mince
4 large zucchini, halved lengthways
4 large tomatoes
6 green shallots, ends trimmed, thinly sliced
75g reduced-fat feta, crumbled
1 tbs finely chopped fresh mint
1 tsp finely grated lemon rind
1 tsp ground cinnamon
Place the quinoa in a large heatproof bowl. Cover with boiling water. Set aside for 15 minutes or until tender. Drain. Place the quinoa in a fine sieve and use the back of a spoon to squeeze out any excess moisture. Return to the bowl.
Heat a large non-stick frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 6 minutes or until browned. Drain off any excess fat. Set aside to cool.
Preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Use a teaspoon to remove the flesh from the zucchini, leaving a 1cm-thick border around the edges. Discard the flesh. Use a small sharp knife to cut tops from tomatoes and discard. Use a teaspoon to remove the flesh from the tomatoes, leaving a 1cm-thick border around the edges. Reserve the flesh. Place the tomato and zucchini shells on the lined tray.
Add the reserved tomato flesh, mince, shallot, feta, mint, lemon rind and cinnamon to the quinoa and stir until combined. Season with salt and pepper.
Spoon the quinoa mixture evenly among the tomato and zucchini shells. Bake for 35 minutes or until the zucchini and tomato shells are tender and the stuffing is golden. Serve.