Stuffed Zucchini with Quinoa and Chickpeas and Lentils and Spinach and Carrots and Peas

Stuffed Zucchini with Quinoa, Chickpeas, Lentils, Spinach, Carrots, and Peas is a vibrant and nutritious dish perfect for a midnight snack, combining hearty grains and legumes with colorful vegetables. This delightful recipe promises to satisfy your hunger while keeping it healthy and delicious.

Ingredients

• Zucchini - 2 medium
• Quinoa - 1/2 cup (uncooked)
• Chickpeas - 1/2 cup (cooked or canned, drained and rinsed)
• Lentils - 1/2 cup (cooked or canned, drained and rinsed)
• Fresh spinach - 1 cup (chopped)
• Carrot - 1 medium (grated)
• Green peas - 1/2 cup (fresh or frozen)
• Olive oil - 1 tablespoon
• Garlic - 2 cloves (minced)
• Onion - 1 small (finely chopped)
• Cumin - 1 teaspoon
• Paprika - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons (chopped, for garnish)

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the zucchini in half lengthwise and scoop out the seeds to create boats. Lightly brush the insides with olive oil and set aside.
3. In a medium saucepan, rinse the quinoa under cold water. Add 1 cup of water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.
4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.
5. Stir in the grated carrot, chopped spinach, cooked chickpeas, lentils, and green peas. Cook for an additional 5 minutes until the spinach wilts.
6. Add the cooked quinoa to the skillet along with cumin, paprika, salt, and black pepper. Stir to combine and heat through for another 2-3 minutes.
7. Stuff each zucchini half with the quinoa mixture, pressing gently to pack it in. Place the stuffed zucchini in a baking dish.
8. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, until the zucchini is tender.
9. Remove from the oven, uncover, and garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 56 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from quinoa, chickpeas, and lentils.
• High in fiber, aiding in digestion and promoting a feeling of fullness.

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