Quinoa Stuffed Courgettes with Roasted Veg

Preheat the oven to 200°C or 180 Fan Oven.

Parboil the black quinoa for 10 minutes with vegetable stock and drain. You can also use the express packet by Quinola.

While the quinoa is cooking cut off the heads of the courgettes and hollow out. Finely chop the onion and garlic, crumble the goat’s cheese, add the cumin seeds and the black quinoa. Mix in with thin of cherry tomatoes and stuff the hollowed-out courgettes.

Peel and cut the carrots and sweet potatoes into chunks. Put the courgettes and vegetables on a baking tray, drizzling the carrots and sweet potato with olive oil and then sprinkle on the fennel seeds.

Bake in the oven for about 45 minutes.

Serve with a green salad.