Serve yourself with all the information, preparation methods and many recipes of quinoa
Cook Time: 40 mins
Serves: 2 People
A delicious alternative to the usual pasta based cannelloni with zucchini as a healthy replacement along with some quinoa pilaf.
For the filling, add ricotta cheese, quinoa, almonds, jalapeños, mint, parsley, salt and pepper in a bowl and mix well.
Roll the mix into a cylindrical shape and set aside.
Lay the zucchini strips one next to each other making sure to overlay the next strip over half the previous strip.
Lay the ricotta mix on one edge of the zucchini and roll the strips into a cannelloni.
Heat a pan with 2 tsp of oil. Once the oil starts to smoke, sear the zucchini cannelloni till it colours light brown. Once the cannelloni has coloured remove it from the pan.
Add the onions and garlic to the pan and cook till the onions are translucent. Add the capsicum and carrots, continue to cook for another 2 mins stirring occasionally. Add the zucchini and spring onions and cook for a further 2 mins.
Add quinoa and mix thoroughly. Add salt and pepper to taste & finish with parsley.
Spoon the quinoa pilaf onto the plate, place the zucchini cannelloni on top of it
and garnish with the fried sweet potato strands and oyster mushrooms.
Protein: 158.21 g
Fats: 65.84 g
Calories: 3579 cal