Zucchini was on sale. I like boats. I had some quinoa and a variety of half-used veggies in the fridge. I added cheese. It was delish. Need I say more?
Quinoa-stuffed Zucchini Boats
Source: Adapted from Daily Garnish
3-4 medium zucchini
1C quinoa (uncooked)
1 small onion, diced
1-2 carrots, peeled and diced (I used a about 10 or so baby carrots)
1 red bell pepper, diced
1-2 cloves garlic, minced
Preheat oven to 400.
Cook quinoa according to package directions. If your looking for additional flavor, you could cook it in vegetable broth. When cooked, set aside.
After washing zucchini, slice in half. Using a grapefruit spoon or melon baller, scrape out the inside of the zucchini. If you desire, take the scraps you just scooped out of the middle and roughly chop them. Add them to your onion/carrot/pepper mixture in the next step. Set your prepped zucchini boats onto a baking sheet and set aside.
In a saute pan, heat olive oil. Add onions and cook until translucent. Add pepper, carrot, and insides-of-your-zucchini (if you want) and saute for about 2-3minutes until veggies are tender. Be sure to throw in a pinch of salt and pepper. Add in the garlic and cook until fragrant, about 1 minute. Combine veggies and quinoa. Taste and adjust seasonings if necessary.
Scoop quinoa-veggie mixture into the zucchini boats. Top with Parmesan cheese (as much or as little as you desire). Cover loosely with foil and bake at 400 for 20-25 minutes. Remove foil and bake for additional 5-10 minutes.
I hope you enjoy your boats as much as I did!