Have you noticed I haven’t put up a quinoa recipe in a while? I barely had any time to cook during my last 6 week rotation block at the hospital, but this week is my week off and I plan on catching up on all of the lost time in the kitchen! Quinoa is one of my favorite “health foods” because it is so versatile. Today I made these quinoa stuffed zucchini boats. I got the idea of stuffing zucchini from my mom, but because I love quinoa so much I wanted to fill the zucchini boats with my favorite quinoa mix. I added tomatoes, basil, olive oil, light feta cheese, garbanzo beans and slivered almonds. Make sure to cover them with aluminum foil while cooking for the first 20 minutes, otherwise the quinoa will get too hard and crunchy. You can use your imagination to come up with other quinoa stuffing mixes for these zucchini boats! This is my new favorite “Meatless Monday” recipe
For my week off, I made a “to-do” list:
- Clean out my closet [as my mom says, if you haven’t worn it in one year, donate it!]
- Re-organize the kitchen
- Run
- Tan
Ok, so the last one probably won’t happen. I do live in San Francisco, remember?? It has actually been sunny the past few days, so you never know!
- 4 medium organic zucchini
- 1 cup organic white quinoa
- 2 cups filtered water
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 organic roma tomatoes, diced
- ¼ cup light feta cheese
- ¼ cup garbanzo beans
- 2 tbsp slivered almonds
- 1 tsp dried basil
- Salt and pepper, to taste
- Add water, garlic and quinoa to a rice cooker (or bring water and garlic to boil, then add quinoa and once it starts boiling again lower heat and cover) and cook for 15 minutes. Remove lid, fluff and cool.
- Preheat oven to 400 degrees F.
- Line a baking sheet with two pieces of aluminum foil, side-by-side.
- Slice the zucchinis in half, longwise.
- Use a teaspoon to carve out the seeds.
- Add olive oil, tomatoes, feta cheese, basil, almonds and garbanzo beans to the quinoa and mix well.
- Fill zucchini boats with quinoa mix and place on the aluminum foil, four per sheet.
- Take each side of the aluminum foil and bring together over the top of the zucchini boats to cover them.
- Bake for 18 minutes, then open aluminum foil for the last 7 minutes until slightly browned. If you like it crunchier, you can leave it open-faced longer.
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