Quinoa & Veggie Stuffed Zucchini
Prep time
Cook time
Total time
Author: Lauren Venosta
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
- Preheat the oven to 375 degrees F.
- Line a baking sheet with foil and parchment paper (for easy cleanup) and set aside.
- 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.
- 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.
- 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.
- 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.
- Arrange the zucchini on the baking sheet, season with some salt and onion powder, and scoop filling into each zucchini with a spoon.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes.
