Stuffed Zucchini with Quinoa

This recipe is a unique way to prepare zucchini and a great alternative for lunch or dinner. Quinoa is a food with excellent properties for our bodies. Let’s take advantage of this dish and take some culinary risks.

Approximate Nutritional Content: Entire Recipe

• Calories: 350 kcal.

• Grams of fat: 8 gr. equals 1.5 fat servings

• Grams of carbohydrates: 61 gr. equals 4 grain/vegetable servings

• Grams of protein: 13 gr. equals 2 protein servings

Note: nutritional information may vary depending on the quantity and type of ingredients used.

Ingredients:

• 1 medium zucchini

• 1 teaspoon olive oil

• 1/4 cup finely diced onion

• 1 clove garlic, finely minced

• 1 medium carrot cut into cubes

• 10 small cherry tomatoes

• 1/4 cup raw quinoa

• 1/2 cup chicken broth or water

• Seasonings to taste

Preparation:

• Cut the zucchini in half lengthwise. Using a spoon, remove the flesh and seeds from the zucchini. Cut the flesh into pieces and set aside.

• In a pot, heat the oil over medium-high heat. Add the onion and garlic and sauté until golden. Then add the zucchini flesh, tomato, and carrot to the pot, cooking until tender.

• Add the quinoa to the pot along with the chicken broth, bring to a boil, reduce heat, and let simmer for 10 to 15 minutes or until there is no liquid remaining.

• Preheat the oven to 350 degrees, cover a baking sheet with aluminum foil and spray with cooking oil. Season the zucchini with salt, garlic powder, and onion powder (if desired, you can add other seasonings).

• Once the quinoa mixture is ready, place it in each seasoned zucchini half. Bake for approximately 15 minutes or until the zucchini is tender.

Enjoy!