Directions:
- 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. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1775.08 Kcal (7432 kJ) | ||
| Calories from fat | 1016.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 112.96g | 174% | |
|---|---|---|---|
| Cholesterol | 66mg | 22% | |
| Sodium | 1591.2mg | 66% | |
| Potassium | 1347.69mg | 29% | |
| Total Carbs | 125.39g | 42% | |
| Sugars | 18.37g | 73% | |
| Dietary Fiber | 30.11g | 120% | |
| Protein | 71.92g | 144% | |
| Vitamin C | 20.5mg | 34% | |
| Iron | 11.5mg | 64% | |
| Calcium | 1127.8mg | 113% | |
| Amount Per 100 g | |||
| Calories | 211.33 Kcal (885 kJ) | ||
| Calories from fat | 121.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.45g | 174% | |
|---|---|---|---|
| Cholesterol | 7.86mg | 22% | |
| Sodium | 189.44mg | 66% | |
| Potassium | 160.45mg | 29% | |
| Total Carbs | 14.93g | 42% | |
| Sugars | 2.19g | 73% | |
| Dietary Fiber | 3.58g | 120% | |
| Protein | 8.56g | 144% | |
| Vitamin C | 2.4mg | 34% | |
| Iron | 1.4mg | 64% | |
| Calcium | 134.3mg | 113% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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