In a deep pan, over medium to high heat, add the olive oil and sauté the onions, fresh and dried. Saute for 2-3 minutes and then add the zucchini and carrot. Stir and sauté for another 2-3 minutes.
1 onion, finely chopped, 2 fresh onions, finely chopped, 1 zucchini, grated, 1 carrot, grated, olive oil
Add the quinoa and mix well. Saute for 2-3 minutes and then add the water. Lower the heat and simmer for 5 minutes.
1 cup quinoa, 2 cups water
Cut the crab into smaller pieces and add it to the pan along with the herbs and lemon juice. Stir and cook for 2 minutes. Taste and add salt and freshly ground black pepper.
200 gr crab, steamed, ½ bunch of fresh mint, finely chopped, ½ bunch of fresh basil, finely chopped, juice from ½ lemon, salt, freshly ground black pepper
Carefully fill the zucchini blossoms with the filling and place them in a pan. If there is leftover filling, spread it in the pan together with any vegetables.
20 zucchini blossoms
Pour over with olive oil and bake in a preheated oven at 200°C for 15 minutes.