I'm Stuffed!

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

Quick & Easy Side

Quick & Easy Garlic Bread

Ingredients:

1 loaf Italian bread

Butter

Garlic powder or fresh garlic

Directions:

Preheat your oven to 350 degrees. (You can also use your broiler) Cut loaf of Italian bread in half and then in half long ways. Spread butter generously on each quarter. Sprinkle garlic powder to taste on each quarter or spread 1/2 a teaspoon of fresh diced garlic. Place on a cookie sheet, in the oven for approximately 5-10 minutes, depending on your oven. Cut each quarter into thirds before serving. Delicious!

Fresh Italian Bread!

Use butter & garlic generously

Nice and crispy from the oven!