I was inspired by something I saw on pinterest, a craving for quinoa, and the gigantic zucchini I had in my fridge to come up with today’s fun and nutritious lunch. Quinoa is a great whole grain, packed with protein, and zucchini is probably one of my favorite veggies, especially when they are coming into season in Florida. I tend to make zucchini with pepper, onions and garlic sauteed on the stove top, so this is really just a creative way to enjoy the same flavors.
What you need to make my Quinoa Stuffed Zucchini:
- One large zucchini – the fatter the better
- 1/4 cup Quinoa
- 1/2 Onion, chopped
- A few cloves of Garlic, chopped
- 1 tsp Olive Oil
- Salt and Pepper, to taste
Rinse the quinoa first and thenstart it cooking per the package directions. This should take about 15 minutes. Also remember to preheat the oven to 350 degrees. Meanwhile, chop the onion and garlic and let them sweat on the stove top with a little bit of olive oil, salt and pepper.
Carefully cut the zucchini in half long-ways and scoop out the insides with a spoon.
Add the zucchini pulp to the onions and garlic on the stove top at medium heat for a few minutes. When the quinoa is ready, add it to the onion/garlic/zucchini mixture just long enough to combine well.
Spoon the mixture into the zucchini shells. Bake at 350 degrees for 20-25 minutes depending on how crispy or mushy you like your zucchini.
For those of you interested in the calories:
What did you have for lunch today? Whats your favorite vegetable?