Delicious little lunch
3 weeks down the line since I stopped my full time job and dived into my new adventure- being a food and still life photographer, crreating content for social media. And I absolutely love it! It is so much fun, so creative and fulfilling. I get to photograph amazing products, superb food ingredients and out of this world wines. So far I have been busy and I don't miss my old job at all. I love being flexible, being around the kids and being able to have lunch with my husband ( who works from home too) while the kiddos are at school. As I get to photograph food ingredients I have the challenge to incorporate them in food which I cook myself and of course I get to eat as well. So imagine the pleasure I get from my job! I am a happy lady!
So here is this beautiful dish I made using the aubergine paste from Mr Organic. I am in love with this product. It is so versatile and sooo delicious (this is not an advert by the way, but I think when you find something delicious and made with love and care- have to share it).
3 courgettes- halved and the middle bit taken out
7-10 mushrooms. - pealed and chopped
2 cloves of garlic - very finely chopped
80gr quinoa- cooked by the packet instructions- must be washed before and after cooking
1 small red pepper - chopped small
Salt, black pepper and parsley to taste
In a baking tray place the courgettes, drizzle with some oil of your choice and put under the grill for 10-15 mins till they become slightly softer and browned on the edges.
In a shallow pan cook the very small chapped mushrooms with finely chopped garlic ( I used a mix of coconut oil, sunflower oil and rapeseed oil.)
Once it's cooked and slightly browned, add it to the cooked quinoa, add the chopped pepper and and the spices.
Take the courgettes out of the oven and be brave with the aubergine paste- spread it well. Then add the filling and sprinkle with fresh parsley.
Hope you enjoy it.