Ingredients
65 g quinoa
100 g green beans, chopped
100 g frozen peas
1 medium courgette, diced
5 tbsp olive oil
2 None spring onions, finely sliced
6 stems coriander, chopped
8 medium tomatoes
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Sausage stuffer for charcuterie, forcemeat preparations
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
Natural hog casings for fresh and cured sausages
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Sausage stuffer for charcuterie, forcemeat preparations
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
Natural hog casings for fresh and cured sausages
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Preheat the oven to 400°F. Cook the quinoa in boiling salted water as per the package instructions then drain and set aside. Cook the beans in boiling salted water for 3-4 mins, add the peas and zucchini and cook for another 2 mins then drain. Mix with the quinoa, 2 tbsp oil, the spring onions and cilantro. Season. Fill the tomatoes with the quinoa mixture, put the tops back on, transfer to a baking dish, drizzle with 3 tbsp oil and bake for 20-25 minutes.