Quinoa & Veggie Stuffed Zucchini
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Cuisine: Gluten-free, vegan, soy-free
Serves: 4
Ingredients
  • ⅓ cup dry quinoa
  • ⅔ cup vegetable broth (or water)
  • 4 medium zucchini, halved lengthwise
  • 2 Tbsp. coconut oil
  • ½ onion, finely diced
  • ½ red bell pepper, finely diced
  • 2 tsp. Himalayan pink salt
  • 1 can diced tomatoes
  • 2 cloves garlic, minced
  • 2 tsp. dried parsley flakes
  • 2 cups fresh spinach, chopped
  • 6 leaves fresh basil, chopped
  • ¼ cup toasted pine nuts
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Line a baking sheet with foil and parchment paper (for easy cleanup) and set aside.
  3. In a small pot, add the quinoa and vegetable broth. Bring to a boil then reduce heat and simmer for about 10-15 minutes until the quinoa has absorbed all the liquid.
  4. While the quinoa is cooking, in a large skillet over medium heat, add the coconut oil, onions, bell pepper, and one-teaspoon salt. Sauté onions and peppers for about 10 minutes until onions have become translucent and peppers have softened.
  5. While the onions and peppers are cooking, take the halved zucchini and scoop out the inner flesh with a spoon. Save the inner flesh of two of the zucchinis, chop, and set aside.
  6. Next, add in the diced tomatoes, garlic, chopped zucchini flesh, parsley, and spinach. Cook for another 5 minutes until spinach has wilted. Remove the pan from heat and stir in the quinoa, pine nuts and fresh basil.
  7. Arrange the zucchini on the baking sheet, season with some salt and onion powder, and scoop filling into each zucchini with a spoon.
  8. Cover with foil and bake for 25 minutes.
  9. Remove foil and bake for an additional 10 minutes.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/quinoa-veggie-stuffed-zucchini/