Quinoa, Chickpea and Apricot Stuffed Marrow

Mercedes Aspland
By Mercedes Aspland / July 30, 2014

I have had this recipe in my head for ages and finally got round to making it yesterday. It is perfect for me at the moment as it is low in calories, full of protein as well as being low GL. I thought that before I went into details of the recipe it might be a good idea to discuss just what a marrow is. I think the only place the term marrow is used in the UK and it is basically a summer squash that is very similar to courgette/zucchini but just a bit fatter and so you get a good bit of meat out of it. I actually used mini marrows for this recipe but I have put a picture of a regular old marrow below.

When I used to eat dairy one of my favourite things would be to have the delicate taste of the marrow flesh coated in butter. I think I am going to have to come up with a vegan alternative because the idea is in my head right now. If you have not used them before then you might want to only lightly cook them and if you add them to soups or casseroles then they will quickly break up and so will be excellent at bulking your soup up.

In terms of the recipe I have spiced the quinoa to have Moroccan flavours but have kept it quite subtle so that I did not over power the marrow. For some reason I have had the idea in my head of the quinoa and apricot for ages but decided yesterday that the chickpeas would be a brilliant addition because they are so good for weight loss, balancing your blood sugar and generally just making you feel great.

I also wanted to keep this recipe quite summery and light so have made sure I included fresh herbs and plenty of lemon juice. Both of these elements help to make a dish seem so much more suited to the summer months and easy to eat in the hot weather. For those of you that don’t know we are probably having the longest run of hot wether in London that I can remember, it is lovely but you need to eat appropriately and do the minimum of cooking. The great thing about this dish is that you can eat it warm or at room temperature, whatever suits you best.

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About the author

Mercedes Aspland

Mercedes is a Yoga Sports Coach with experiences working with athletes from many disciplines and experience levels. She is keen to spread the word of how valuable yoga is to sport. With additional qualifications in nutrition she also shares a number of recipes and nutritional advice to keep you fuelled while training.

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