Zucchini Boats w/ Red Quinoa Stuffing

INGREDIENTS:

  • ½ cup red quinoa, rinsed
  • ¾ cup water
  • 4 medium zucchini
  • 1 (15oz) can cannellini beans, drained and rinsed
  • 1 cup grape tomatoes, quartered
  • ½ cup almonds, chopped
  • 2 gloves garlic, minced
  • 4 tablespoons extra virgin olive oil
  • ¼ teaspoon sea salt
  • 1 teaspoon lemon juice

DIRECTIONS:

  1. Preheat oven to 400°F. In a large saucepan, combine quinoa and water; bring to a boil. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed. This will take approximately 11 minutes.
  2. While quinoa is cooking, cut the zucchini in half, lengthwise, and scoop out the seeds.
  3. Arrange zucchini in a large baking dish, cut side up.
  4. Once the quinoa is cooked, fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, sea salt, lemon juice and 3 tablespoons of the olive oil. Spoon the mixture into the zucchini. Top with the remaining tablespoon of olive oil.
  5. Bake for 18-20 minutes until zucchini is tender.

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Enjoy! xo

Vicki