Moroccan quinoa gem squash1
Healthy gem squash filled with quinoa, feta, nuts, and mint.
gem squash, filled gem squash, moroccan-flavored gem squash, quinoa
Pressure cooker for preparing the quinoa
gem squashes halved
garlic-flavored olive oil
orange's zest and juice
lemon's zest and juice
fresh mint chopped
Preheat the oven to 200° C
Season the gem squash with salt, drizzle the garlic-flavored olive oil over it and place face down on a baking sheet. When the oven is ready, insert into the oven and roast for 20 minutes
Add the quinoa, water, and salt to the pressure cooker and cook on high for 20 min. When done release the pressure and open the lid. Let the quinoa cool down slightly.
Add the remainder of the ingredients excluding the feta cheese to the quinoa and mix well.
Add the feta and mint and mix gently
Heat a frying pan and toast the nuts till they become slightly darker and release a nutty fragrance. Coarsely chop the toasted nuts and mix into the quinoa filling.
Spoon the quinoa into the gem squash and fill it to the top. Garnish with extra feta cheese and mint.
You can easily double the ingredients to make a lunch or a dinner.