Today I introduce you to stuffed pumpkin flowers with quinoa and lentils. So beautiful, colorful, delicious with their delicate flavor, the pumpkin flowers lend themselves to countless recipes.
Pumpkin flowers (curcubita pepo) are the flowers of zucchini, so they have the same properties, making them a good source of calcium with low calories.
Certainly, the most well-known and classic way to bring them to the table is fried in batter, alternatively, they are excellent stuffed.
Today I wanted to bring to the table a protein version, in fact, these stuffed pumpkin flowers with quinoa become a single dish since both lentils and quinoa contain numerous proteins.
Very simple to make, you can naturally fill them with any grain and small legume you have at home.
If you like pumpkin flowers, also try:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 10 pumpkin flowers
- 1/3 cup cooked quinoa
- 3/4 cup cooked lentils
- 2 tablespoons extra virgin olive oil
- 1 leaf bay leaf
- to taste sea salt
- 1 tablespoon lemon juice
- 1 teaspoon lemon (zest)
- 1 pinch lemon thyme
Steps for Stuffed Pumpkin Flowers with Quinoa
For this recipe, I start with previously cooked quinoa and lentils. I can leave you the links on how I prepare quinoa and lentils in quantities that can then be mixed to become a single dish or a filling as in this case.
Gently wash the pumpkin flowers, remove the internal pistil, and pat dry with kitchen paper. Set aside.
In a bowl, mix lentil ragu with quinoa cooked by absorption. Add the lemon juice and zest, a pinch of salt, and thyme or marjoram.
Gently open each flower and fill the flowers with a teaspoon. Lay them on a plate. Heat a little extra virgin olive oil in a pan, and transfer the flowers to brown well. They are ready in 5 minutes.
Serve immediately.
Advice
The stuffed pumpkin flowers with quinoa and lentils will disappear quickly, but if you have any left, they last one day in the fridge if well closed. As mentioned, you can fill your flowers as you like.
For the column herbs and flowers on the plate, we talked about pumpkin flowers.
Check out the recipes of:
Elisa: Stuffed Pumpkin Flowers with Rice, Greek Style
Miria: Farinata with Pumpkin Flowers
Tiziana: Savory Pie with Pumpkin Flowers
Tiziana: Savory Pie with Pumpkin Flowers
Tiziana: Savory Pie with Pumpkin Flowers
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