Prep time: 35 mins
Cook time: 25 mins
Cost: $
Servings: 4
Ingredients:
3/4 cup quinoa
3/4 cup water or vegetable broth
4 large zucchini
1 small yellow onion, diced
2 cloves garlic, minced
1 tbsp lemon or lime juice
1 1/2 cup spinach, chopped
1/4 cup sun-dried tomatoes, diced
1/4 cup kalamata olives, diced, optional
3 tbsp toasted pine nuts, divided, optional
3 tbsp olive oil
2 tbsp oregano
Salt and pepper, to taste
Instructions:
Preheat oven to 350º F.
Cook 3/4 cup of quinoa according to package instructions.
While quinoa is cooking, cut each zucchini in half lengthwise. Feel free to cut off the ends, if desired. Make slits through the interior, taking care not to cut all the way through the bottom and sides of the zucchini. Use a spoon or a fork to scoop out the inside of the zucchini.
Lightly salt the inside of each zucchini. Let stand for 15 minutes to remove moisture. Drain and pat dry with a paper towel. Set the zucchini face up in a 9x13 pan.
While zucchini are sitting, heat 3 tbsp of olive oil and diced onion in a pan or skillet, on medium heat. Sauté for 5 minutes. Stir in garlic and cook for another 3 minutes.
Add cooked quinoa, 1 1/2 cup of spinach, 1/4 cup of sun-dried tomatoes, 1 tbsp of lemon or lime juice, as well as optional 1/4 cup of kalamata olives and 1 1/2 tbsp of toasted pine nuts. Season with 2 tbsp of oregano, and salt and pepper, to taste. Stir until well combined. Cook for 5 minutes, until spinach wilts, stirring occasionally.
Remove quinoa mixture from heat. Fill each zucchini boat with the quinoa mixture. Cover the pan with aluminum foil and place in preheated oven. Bake for 25 minutes, until zucchini is tender. If the zucchini are very large, this step may take longer for the zucchini to cook through.
Remove from oven and serve with remaining optional pine nuts.
