• 20 fresh zucchini blossoms
  • 1/2 cups dry quinoa
  • 1/2 cups smashed chickpeas
  • 1 large tomato, finely diced
  • A small handful of fresh dill, parsley and mint, finely chopped (save the stems)
  • 1 large onion finely chopped or grated
  • 1 clove of garlic, crushed
  • 1 1/2 tablespoons olive oil
  • 1 cups organic vegetable stock
  • 2 tablespoons tomato paste
  • Sea salt and black pepper to taste

Preparation Time

15 mins

Cooking Time

35 mins



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  1. Start by washing the blossoms very well. They will probably have small bugs and dirt on them, so soaking them in a bowl of cold water and washing each blossom individually is advisable. If possible, try to pick blossoms that are more open so that they’re easier to stuff.

  2. To make the filling, combine the quinoa, smashed chickpeas, tomato, herbs, garlic, olive oil, tomato paste and seasonings in a large mixing bowl. Tip: to save time you can use a small food processor to help you chop the onions and herbs.

  3. Using a small spoon (or your bear hands), stuff each blossom with the filling, and squeeze gently to firm up. Careful not to tear the blossoms as you do this.

  4. Layer a medium-sized pot with parsley and other herb stems to create a bed, then carefully arrange the blossoms tightly until the whole bottom of the pan is full.

  5. Add vegetable stock until just over level with the top of the blossoms, then bring to a boil on medium heat. Careful not to go overboard as the boiling water can disrupt the delicate blossoms. Turn down to a low heat and cover, then cook until quinoa is fluffy and flowers are tender. Mine took around 30 mins.