This filling is hearty, protein-rich, and full of Mediterranean flavors. Cooking it inside lemons enhances the dish with a bright citrusy aroma.
Ingredients:
– 8 lemons
– ½ cup tri-coloured quinoa, rinsed
– ½ cup canned chickpeas, drained
– 1 cup kale, finely chopped
– 2 tbsp olive oil
– 1 small onion, finely chopped
-1 tsp ground cumin
– ½ tsp ground paprika
– ½ tsp ground coriander
– ½ tsp salt (or to taste)
– ¼ tsp black pepper
– ½ tsp sumac
– 2 tbsp fresh dill, chopped
– ¼ cup vegetable broth
Method:
1. Prepare the Lemons
– Slice the tops off the lemons and carefully scoop out the pulp with a spoon.
– Strain the juice from the pulp and set aside for later use.
2. Cook the Quinoa
– In a small pot, bring 1 cup of water to a boil.
– Add quinoa, reduce heat, and simmer for about 12 minutes until fluffy. Set aside.
3. Sauté the Aromatics & Kale
– In a pan, heat olive oil over medium heat.
– Add onions and cook until soft and golden.
– Stir in cumin, paprika, coriander, salt, and pepper, cooking for another minute.
– Toss in kale and sauté until wilted.
4. Mix the Filling
– In a bowl, combine cooked quinoa, chickpeas, and sautéed mixture.
– Add sumac and fresh dill.
– Taste and adjust seasoning as needed.
5. Stuff the Lemons & Cook
– Fill each lemon with the quinoa mixture, pressing it in gently.
– Place the lemons upright in a tagine or a deep pan.
– Pour vegetable broth + 2 tbsp reserved lemon juice around (not over) the lemons.
– Cover and simmer on low heat for around 30 minutes.
6. Serve & Enjoy
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