Quinoa Stuffed Zucchini

Quinoa Stuffed Zucchini is a vibrant and satisfying vegetarian dish, bursting with flavors and textures. Perfectly roasted zucchini halves are filled with a savory quinoa mixture, offering a nutritious and delicious meal.

Ingredients

• 2 medium zucchinis
• 1/2 cup quinoa
• 1 cup vegetable broth
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, diced
• 1/4 cup onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1/4 cup shredded mozzarella cheese (optional)

Steps

1. Preheat the oven to 190°C (375°F).
2. Rinse the quinoa under cold water, then combine it with vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and the liquid is absorbed.
3. While the quinoa cooks, slice the zucchinis in half lengthwise and scoop out the seeds to create boats.
4. In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
5. Stir in the diced bell pepper and cherry tomatoes, cooking for another 5 minutes until softened.
6. Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the vegetables. Mix in cumin, smoked paprika, salt, and pepper. Stir to combine and remove from heat.
7. Spoon the quinoa mixture into the zucchini boats, packing it gently. Place the stuffed zucchinis on a baking sheet.
8. If using, sprinkle shredded mozzarella cheese on top of each stuffed zucchini.
9. Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender.
10. Remove from the oven, garnish with fresh parsley, and serve warm.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber from quinoa, promoting satiety and digestive health.
• Rich in vitamins and minerals from zucchini and vegetables, supporting overall well-being.

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