Quinoa is a gluten-free delicious grain that started being cultivated around 5000 years ago in the South of America where the Incas referred to it as Chisaya Mama meaning mother of all grains since it is a complete source of protein, rich in fiber, iron,  phosphorus, potassium, copper and zinc and most importantly magnesium that’s essential for the good control of glucose and insulin in our body.

It is the fastest cooking grain and requires less time than rice to be cooked!Quinoa is also low in the glycemic index which means it will not spike your blood sugar too fast. Quinoa will cause blood sugar to be released at a lower pace into the blood. This feature helps lose weight and a better control of blood glucose.

Ingredients:

10 zucchinis

2 tbsp tomato paste

1 large tomato sliced

1 large onion sliced

Filling:

½  cup quinoa

200g soy meat chunks

½ cup chopped parsley

2 diced tomatoes

1 diced onion

¼ cup chopped coriander

½ tsp black pepper

1 tsp salt

2 tbsp canola oil

lemon juice

Method of preparation:

1. Wash zucchinis and carefully hollow out the pulp.
2. Thoroughly mix all the filling ingredients together. Fill each zucchini with mixture up to 1 cm from top, do not fill completely.
3. In a large pan place the sliced tomatoes, onions and pulp with the tomato paste.Add filled zucchinis and fill the pan with water.Cover with lid.Bring to the boil, uncover, reduce heat to low and simmer for about 45 minutes.
4. Serve with a salad and a small bowl of low fat yogurt.

Preparation time: 30 minutes                                           Makes: 5 servings