Quinoa-Stuffed Whole Zucchini With Cheese |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This sounds great! Use vegetable broth to make it vegetarian. Ingredients:
1 cup quinoa |
2 cups low sodium chicken broth |
1 cup frozen baby lima bean |
2 large zucchini (about 1 1/2 pounds) |
1 1/2 teaspoons garlic-infused olive oil |
1 cup tomatillo salsa or 1 cup salsa verde |
1 teaspoon salt |
1/2 cup crumbled farmer cheese |
3 tablespoons minced cilantro |
1/4 cup toasted pumpkin seeds (optional) or 1/4 cup sunflower seeds (optional) |
Directions:
1. Combine quinoa and broth in a medium saucepan. Bring to a boil over high heat. Reduce heat; simmer gently 10 minutes.
2. Stir in lima beans; continue to simmer 5 to 6 minutes or until liquid is absorbed.
3. Meanwhile, cut zucchini lengthwise in half. Cut out and discard seeds. Using a sharp paring knife, cut out flesh leaving a 1/3-inch-thick shell.
4. Chop flesh and set aside. Place hollowed chayote halves in microwave-safe dish.
5. Cover with vented plastic wrap and cook at high power 5 to 8 minutes or until crisp-tender.
6. Heat a large nonstick skillet over medium-high heat. Add oil, then chopped squash pulp; stir-fry 2 minutes.
7. Add salsa; simmer 3 minutes or until squash is tender. Stir 1/2 cup of salsa mixture into quinoa mixture.
8. Arrange cooked squash halves, cut side up on four serving plates; sprinkle with salt. Mound remaining salsa mixture into the squash halves.
9. Spoon quinoa mixture onto and around squash; top with cheese and cilantro. Sprinkle 1 tablespoon of pumpkin or sunflower seeds over each serving, if desired.
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