Courgette cannelloni with quinoa & lemon filling and a tomato & basil sauce

Zutaten für Personen

190 g
320 g
lemon zest
2 bunches
170 g
60 g
dried and chopped tomatoes
100 g
tomato paste
4 tbsp.
olive oil
1 tsp.
80 ml
110 g
white almond butter
30 g
flaked almonds
1 tsp.
cane sugar
1 pinch
sea salt
1 pinch

Schritt für Schritt - Anleitung

Step 1:

Preheat the oven to 200 °C top and bottom heat. Cook the quinoa in saltwater for approx. 12 minutes, then dry off in a sieve. Peel and finely chop the onions.

Step 2:

Heat the olive oil in a pan and saut- the onions for approx. 3 minutes until translucent.

Step 3:

Pick, wash and finely chop your basil leaves. Mic the cooked quinoa with 60 g of almond butter, fresh lemon zest, onions and half of the basil, then flavour with salt and pepper.

Step 4:

For the sauce, pur-e the tomatoes, 50 g almond butter, 2 tbsp. olive oil, tomato paste, sugar, dried tomatoes, the other half of the basil, oregano and 80 ml water in your mixer, then flavour with salt and pepper.

Step 5:

Roast your flaked almonds in a pan for approx. 3 minutes.

Step 6:

Hollow out the courgettes with the twister (save the insides of the courgettes for smoothies, soups etc.)

Step 7:

Rub some olive oil onto the courgettes and sprinkle salt over the top. Stand the courgettes up and use the twister to fill them with your quinoa filling.

Step 8:

Place some sauce into an oven dish, lay the courgettes on top and top them with the rest of the sauce. Bake in the preheated oven for approx. 20 minutes.

Step 9:

Sprinkle with flaked almonds and the rest of your basil leaves, then drizzle with olive oil.