Quinoa-Stuffed Whole Zucchini With Cheese

Total Time
30mins
Prep 10 mins
Cook 20 mins

This sounds great! Use vegetable broth to make it vegetarian.

Ingredients Nutrition

Directions

  1. Combine quinoa and broth in a medium saucepan. Bring to a boil over high heat. Reduce heat; simmer gently 10 minutes.
  2. Stir in lima beans; continue to simmer 5 to 6 minutes or until liquid is absorbed.
  3. Meanwhile, cut zucchini lengthwise in half. Cut out and discard seeds. Using a sharp paring knife, cut out flesh leaving a 1/3-inch-thick shell.
  4. Chop flesh and set aside. Place hollowed chayote halves in microwave-safe dish.
  5. Cover with vented plastic wrap and cook at high power 5 to 8 minutes or until crisp-tender.
  6. Heat a large nonstick skillet over medium-high heat. Add oil, then chopped squash pulp; stir-fry 2 minutes.
  7. Add salsa; simmer 3 minutes or until squash is tender. Stir ½ cup of salsa mixture into quinoa mixture.
  8. Arrange cooked squash halves, cut side up on four serving plates; sprinkle with salt. Mound remaining salsa mixture into the squash halves.
  9. Spoon quinoa mixture onto and around squash; top with cheese and cilantro. Sprinkle 1 tablespoon of pumpkin or sunflower seeds over each serving, if desired.