4 - 6 people
- 1/4 cup brown lentils
- 3 cups water
- 1/2 cup quinoa
- 6 zucchini medium-large, sliced in half lengthwise
- 1/2 tbsp olive oil
- 1 med. onion
- 2 large garlic cloves
- 1/2 tsp sea salt and for sprinkling
- 1/2 tsp black pepper or to taste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 cup cherry tomato cut in quarters
- 1/2 tsp red chili flakes
- 1/2 lemon fresh juice
Rinse and soak the lentils overnight.
Boil the lentils in 2 cups of water for 15-20 mins, or until al-dente.
Drain and rinse with cold water to stop them from cooking further and set aside.
At the same time, in a separate pot, cook the quinoa in 1 cup of water. Once it boils, turn the heat to low cover with lid, until all the water has been absorbed. Set aside.
Position a rack in the top of the oven and preheat the oven to 400ºF. Line a baking tray with grease-proof paper.
Using a 1 teaspoon measuring spoon, scoop out the center of the zucchini leaving a 1/4 inch border on all sides. Rub 1/2 tbsp of olive oil over all the zucchini boats. Sprinkle with salt and pepper to taste. Place the zucchini boats on the grease-proof paper tray, skin side down, and set aside.
Heat the 2 tbsp olive oil in a pan or skillet over medium-high heat. Add the onions, garlic, and sauté for 2-3 minutes.
Add 1/2 tsp salt (or to taste), cumin, and coriander, and stir well for 1 minute. Stir in the tomatoes and cook for 1-2 minutes.
Add the quinoa and lentils along with the red pepper flakes and mix well.
Divide the mixture into the prepared zucchini boats.
Cover with foil and bake for 20 minutes, or until cooked through.
Squeeze fresh lemon juice over the cooked boats and serve whilst hot.