Grilled Courgette & Quinoa Rolls.
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Ingredients requirements Grilled Courgette & Quinoa Rolls:
- Give 1 cup for Soaked, drained Quinoa.
- Prepare 1 for medium Green Zucchini.
- Prepare 1 of medium Yellow Zucchini.
- You need 30gm - Red Bell Pepper, finely chopped.
- Need 30gm Green Bell Pepper, finely chopped.
- Require 40gm of Riccotta Cheese.
- You need 2gm for . Chilli Flakes.
- Give for Mixed Herb to sprinkle.
- Provide to Taste - Salt.
- Require to taste for Pepper.
- Prepare 20 ml. Olive Oil.
- Require for Parsley to garnish.
Grilled Courgette & Quinoa Rolls making process:
- Clean, wash and soak quinoa in hot water for 5-10 mins. Drain and keep aside for 15 mins..
- In a mixing bowl combine quinoa with riccotta cheese, chilli flakes, salt, pepper, mixed herbs, and a chopped parsley mix lightly all the ingredients and keep aside..
- Clean, trim and wash Zucchini and cut into fine slices with the help of slicer and put the slices of Zucchini in a chilled water for 5-10 mins.Drain and pat dry and season the slice with some salt and olive oil..
- Pan roast the slices lightly over the non-stick pan and remove the slices. Put little filling on the edge of the corner of the Zucchini slice and roll it..
- Place all the rolls onto a serving platter and drizzle some sauce and garnish with parsley and serve..
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