Quinoa baby.

Posted by Teti on May 4, 2017 in veggie |One Comment

If you are smelling yemista, summer is on its way.

Yemista (stuffed vegetables) is one of the most colourful and tastiest Greek plates. You can make it all year round, but it is best during the summer, when it is the right season for the vegetables used in the recipe. Traditionally, yemista are stuffed with rice but I choosed quinoa.

Quinoa dates back three to four thousand years ago when the Incas first realized that the quinoa seed was fit for human consumption. Quinoa is one of the most protein-rich foods we can eat, contains almost twice as much fiber as most other grains, contains Iron, lysine, is rich in magnesium, high in Riboflavin (B2) and has a high content of manganese.

It was a wonderful combination! And their smell? Indescribable!
You will need:
  • 3 firm and ripe tomatoes
  • 3 zucchini
  • 3 peppers (green, red or yellow)
  • 120 gr feta cheese chopped
  • 1 zucchini chopped
  • 1 cup quinoa
  • 1 ½ dry onion finely chopped
  • 1 cup of olive oil
  • 1 small bunch of parsley chopped
  • 1 small bunch of mint chopped
  • ¾ tbl. sugar
  • salt
  • freshly ground pepper

Preheat the oven to 200 C and start with the vegetables. Cut off tops of tomatoes (retain them) and scoop out the pulp (retaining as well). Cut off tops of peppers and remove seeds (retain tops). Cut lengthwise the zucchini and with a spoon scoop out the pulp retaining as well. Sprinkle each tomato with salt and a pinch of sugar. Turn them upside down on a tray in order to leave their liquids.

Take the pulp of all the vegetables and process it until pureed.

In a deep frying pan, heat ¼ cup of olive oil and sauté the chopped onion and zuchinni for 2-3 minutes. Add quinoa and stir and then add the vegetable puree and 1 cup of water. Sprinkle with salt and pepper and simmer for 5 minutes.

Remove from the fire, sprinkle with chopped herbs and feta and mix. The filling should be quite juicy when we fill the vegetables.

Arrange the vegetable shells on a roasting tin or ovenproof dish and fill in the vegetables 2/3 full with the mixture. Put the lids and place them in a deep pan, one close to the other.

Place in a preheated oven at 200 ° C for approximately one hour and a half. Make sure to check at times, as cooking times will depend on individual ovens and the amount of food prepared.

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Enjoy hot or even cold, do not forget to add some extra feta cheese!

1 Comment

  1. […] of Yemista, I have put in the filling quinoa instead of rice. You can find the recipe by clicking here. So feel free to experiment with the filling, herbs and the vegetables that you will […]

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