Makes 4 servings
Quinoa is a great base for a stuffing, which you can use in zucchini, like we do here, or other veggies like portobello mushrooms, acorn squash, or bell peppers. Substitute any bean for black beans, or even shredded cooked chicken.
- 4 large zucchinis, halved lengthwise
- 5 teaspoons olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 small onion, diced
- 1/4 cup diced celery
- 1/2 jalapeño, seeded and minced
- 1/2 cup quinoa
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 cup vegetable broth
- 1 cup cooked black beans
- 3/4 cup grated Cheddar
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped marjoram
- 2 teaspoons chopped oregano
- Preheat the oven to 350°F.
- Use a spoon to scoop about three-quarters of the flesh from the zucchini, reserving the flesh for another use such as making vegetable broth.
- Transfer the zucchini to a baking sheet. Brush the zucchini with 4 teaspoons of the olive oil and season with 1/2 teaspoon of the salt and the pepper.
- Heat the remaining 1 teaspoon olive oil in medium sauce pan. Sweat the onion, celery, and jalapeño until soft. Add the quinoa, cumin, coriander, and the remaining 1/4 teaspoon salt. Toast briefly but do not allow the mixture to burn. Add the vegetable stock and bring to a boil. Reduce the heat, cover, and simmer until the quinoa is soft and the liquid is absorbed, about 15 minutes.
- Combine the cooked quinoa, beans, cheese, cilantro, marjoram, and oregano.
- Spoon the mixture into the hollowed cavity of the zucchini, pressing to make sure it stays in place.
- Bake until the zucchini is tender, 15 to 20 minutes.
plant-forward // plant forward // vegetarian // healthy-ish // healthy // diabetes // diabetes-friendly // grains // dinner