Quinoa Stuffed Zucchini Boats - cooking recipe

Ingredients
    1/4 cup quinoa (PC Organics is a great choice)
    2 medium zucchini, 500 g
    15 grape tomatoes, quartered
    2 green onions, chopped
    1/4 cup light cheese, in brine, crumbled
    2 teaspoons extra virgin olive oil, cold pressed
    1/2 teaspoon roasted garlic (PC Blue Menu is low fat)
    1 egg white
Preparation
    In small saucepan, bring 1/2 cup (125 mL) water to a boil. Stir in quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork. Set aside.
    Preheat oven to 375\u00b0F (190\u00b0C).
    Slice zucchini in half lengthwise. Scoop seeds onto work surface. Roughly chop seeds. Measure out 1/3 cup (75 mL) of chopped zucchini seeds; discard remainder.
    In bowl, stir together measured zucchini seeds, cooled quinoa, tomatoes, green onions, feta, olive oil, garlic seasoning and egg white. Spoon mixture evenly into zucchini halves. Place in 8-inch square (2 L) glass baking dish. Add 1/2 cup (125 mL) water to bottom of dish. Bake uncovered) in centre of oven for 35 minutes or until zucchini is tender.

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