It’s Pronounced Keen-Wa

Quinoa…it’s a nutritional powerhouse, a complete protein, a whole grain that satisfies like a starch and cooks up faster than rice.  Yep, I’m in love with it.  And this is one of my favorite recipes for it from the Real Simple magazine.

Zucchini with Quinoa Stuffing

Serves 4| Hands-On Time: 20m| Total Time: 55m

Ingredients

Directions

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

zucchini scooped

 

 

 

 

 

 

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

Quinoa Mix

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.

stuffed zukesout of oven zukes