Quinoa-Stuffed Whole Zucchini With Cheese

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup quinoa
• 2  cups low sodium chicken broth
• 1  cup frozen baby lima bean
• 2  large zucchini (about 1 1/2 pounds)
• 1 1⁄2 teaspoons garlic-infused olive oil
• 1  cup tomatillo salsa or 1  cup salsa verde
• 1  teaspoon salt
• 1⁄2 cup  crumbled farmer cheese
• 3  tablespoons  minced cilantro
• 1⁄4 cup  toasted  pumpkin seeds (optional) or 1⁄4 cup sunflower seeds (optional)

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.