Vegan Date, Pomegranate and Quinoa Stuffed Courgette

While I'm not vegan myself, for various reasons, I'm always trying to figure out ways for how I can create some delicious vegetarian and vegan recipes. Ideally, it's always good to whip something up without having to buy weird ingredients you'll never use again, or spend a lot of money or time cooking it. 

This recipe is one that came about when I had some leftover quinoa, and some courgettes (or zucchinis for any Americans out there!) to use up. Because I live across the street from a Halal shop, I usually have some pomegranate and dates on hand (which I eat as snacks on their own, in baking, or as part of a sweet breakfast). This quick and easy assembly job took about 20 minutes to put together and went down a treat. 

Here's what you'll need for four servings;

• 2 courgettes

• 100g of quinoa, cooked in vegetable stock

• About 3 dates, diced

• Handful of pomegranate seeds

• Olive oil

• Salt and Pepper

First, lightly rub some olive oil (or cooking oil of your choice) onto the outer skin of your courgettes. Season with salt and pepper and roast for 20 minutes at 200 C.

While this is cooking, simmer the quinoa in water or stock according to package instructions. You can use pre-cooked leftover quinoa either.

When the courgette is cooked, cut length-ways and scoop out the inner flesh. Transfer the flesh to a bowl and mix with the cooked quinoa. Add in the chopped dates and pomegranate and season to taste with salt and pepper. Serve with a side salad and bread as a lunch, or on its own as a starter. 

For another great vegetarian option, check out my recipe for Pomegranate, Cranberry and Mascarpone Flatbread.

Photography by Claire from Studio Brown.