Quinoa, Sun Dried Tomato & Feta Stuffed Zucchini


Quinoa is a nutritional powerhouse. It’s everywhere. Everyone is eating it… for good reason!

It’s high in protein and fibre. It’s also rich in amino acids essential for healthy brain and muscle function. In addition to being gluten-free and easy to digest, it’s a good source of vitamins and minerals, particularly iron, calcium, zinc and B-vitamins. WOW-ZA! Does it get any better than that???

 

It’s also nature’s only complete protein from a plant source… a marvel, really. It’s easy to cook and can be incorporated in any number of recipes – just think where you would use rice or practically any type of grain, and you could substitute quinoa.

By using small, young zucchini, there’s no need to precook them – they will have enough time in the oven.

Quinoa, Sun Dried Tomato & Feta Stuffed Zucchini 

This is easily doubled or tripled to feed more people; just be sure to use small, young zucchini. Carefully scrape out the middle & seeds – you’re making the vessel to hold the ‘stuffing’. Like anything you can stuff, you can vary the ingredients in a great number of ways. Ask your friends what they use to make stuffing for turkey – everyone will give you a different answer. This makes 4 appetizer portions.

Ingredients: 
1/4 cup quinoa
1/2 cup water
2 small young zucchini
1 or 2 sun dried tomatoes, cut into fine dice
1/4 cup diced chives
1 teaspoon Worcestershire
1/4 cup feta cheese
Kosher salt to taste (mind the feta will be salty)
Few grinds fresh black pepper 
Two tablespoons water – for cooking
1 fresh Roma tomato, diced – for garnish
Drizzle extra virgin olive oil – for garnish

Preparation:
1. Rinse the quinoa, then put in a small pot with the water. Bring to a boil, then turn down the heat; cover and simmer for approx 15 min. Set aside to cool. Preheat your oven to 375º

2. Trim the stem end of the zucchini, and carefully cut them in half lengthwise. With a vegetable peeler, slice just enough off the bottom so they lie flat. Using a teaspoon, carefully hollow out the zucchini, being sure to not poke through the skin.

3. In a medium sized bowl, add the cooked & cooled quinoa, sundried tomatoes, chives, Worcestershire, feta, and salt & pepper.

4. Spoon the filling into each zucchini half, mounding the top. Place in a lightly oiled ovenproof dish and add the water. Bake for approx. 30 minutes, until tops are golden brown

5. Garnish with fresh diced tomato, and drizzle with the olive oil. These can be served hot or are equally delicious at room temperature.