Zucchini with Quinoa Stuffing
What you need:
1/2 cup quinoa, rinsed
2-4 zucchini (depends on the size of em)
1 can cannellini beans (we like white beans better)
1 cup grape or cherry tomatoes, quartered
1/2 cup almonds, chopped
2 cloves garlic, chopped
3/4 cup grated parmesan (gotta be fresh!)
4 tablespoons olive oil
What you do:
- Heat oven to 400 degrees. 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. (Hint: Soak the quinoa for about 10 minutes prior to cooking, then rinse. Soaking helps it to cook evenly, and loosens up the outer coating of saponin, which can give a bitter taste if not removed.)
- Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.
- Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, 1/2 cup of the Parmesan, and 3 tablespoons of the oil.
- Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and 1/4 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.
4 comments:
Let me attempt to sell "ice" to "Eskimos".
I know what you are thinking.. here's another strange concoction from Doreen again. However, this one is REALLY good. There is something about the combination of beans, cheese and garlic. Not only is it tasty, it is good for you. The only potential showstopper would be the zucchini (if you didn't like it).
I am always looking for ways to sub out meat and this is great!
i still don't know what a quoi... is???
From Wikipedia:
Quinoa (keen-wah)is highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans. Unlike wheat or rice, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.[3]
Okay, okay, Brian, I'll buy ice from you! :) I'm convinced to try this recipe. I'm trying to find more meatless yet TASTY recipes for our fandamily, too. Can't believe Dori (of all people) cooks stuff like this. She was the pickiest eater in the family, from what I remember. Good job, Dori! Miss you guys. It was great to see you, Brian. Wish Dori could have visited AZ, too while we were there. Bummer!
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