Quinoa Stuffed Zucchini
Ingredients:
3 Zucchinis
1/2 Cup Organic Quinoa
1 Cup Chicken Broth
1 Medium Tomato
1/2 Shallot
2 Chives
3 oz. Cheese (any type)
Olive Oil
Directions:
Wash all of your vegetables. Slice your zucchinis in half lengthwise, using a melon baller remove the seeds, and set them aside. Put the Chicken Broth and Quinoa in a small lidded pot and bring to a boil. Lower to a simmer and cook until all the broth is absorbed, about 20-25 minutes. Chop the tomato, shallot, and chives. Sauté the vegetables in olive oil then add to the quinoa, mixing well. Shred cheese (I used Swiss). Spoon the mixture into the halved zucchini topping it with cheese. Bake for 20-25 minutes.
 |
| One tomato was plenty, but you can use more |
 |
| 2 chives, chopped finely |
 |
| Shred your cheese finely |
 |
| Remove the seeds |
 |
| Sautee in olive oil |
 |
| Fill your zucchini with the mixture |
 |
| Topped with cheese |
No comments:
Post a Comment