Zucchini With Quinoa Stuffing

Quinoa is a complete protein, containing all nine essential amino acids. It's also a good source of magnesium, which protects against osteoporosis.

 

Hands-On Time

20 Mins

Total Time

55 Mins

Yield

Serves 4

By Katherine Greenwald

August 2008

 
Ingredients: 

• ½ cup quinoa, rinsed
• 4 medium zucchini
• 1 15-ounce can cannellini beans, rinsed
• 1 cup grape or cherry tomatoes, quartered
• ½ cup almonds, chopped (about 2 ounces)
• 2 cloves garlic, chopped
• ¾ cup grated Parmesan (3 ounces)
• 4 tablespoons olive oil

Directions:

Step 1

Heat oven to 400° F. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.

Step 2

Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.

Step 3

Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.

Step 4

Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup Parmesan. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.
Source: realsimple.com