Quinoa-Filled Zucchini Boats

Elky Friedman Recipe By
  • Cooking and Prep: 40 m
  • Serves: 8
  • No Allergens

Recently I was having company and was looking for a creative way to take my quinoa salad from simple to spectacular. Here is the result.  

Yield: 8 boats

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Quinoa

  1. Cook the quinoa in two cups of water according to package instructions.

Prepare the Zucchini

  1. Preheat the oven to broil.

  2. Using a spoon, remove the seeds from each piece of zucchini. Dice interiors and set aside. Sprinkle remaining zucchini exteriors with salt and pepper.

  3. Grease a baking sheet with nonstick cooking spray. Add zucchini and broil for five to eight minutes, until edges are a bit charred. Remove from oven.

Assemble

  1. Lower oven heat to 350 degrees Fahrenheit.

  2. In a bowl, combine quinoa, red pepper, shallot, diced zucchini interior, basil, olive oil, lemon juice, cumin, and more salt and pepper. Fill each zucchini boat with the quinoa mixture.

  3. Return the quinoa-filled zucchini boats to the oven for an additional 15 minutes. Serve warm.

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