Posts tagged ‘Stuffed Vegetables’

September 22, 2011

Quinoa Stuffed Zucchini (Vegan)

by jem614

By Jessica Michael

Fresh Out of The Oven

Pinterest has become a new obsession of mine.  Not only do they have images of beautiful home decor, great clothes, and great places to visit; they also have pictures of pretty food.  Those pictures inspire my creativity (which can be good and bad) and I end up trying to do things I’ve never tried before.  The bad part is that I tried making my own lamps and they turned out looking like a child’s art project.  The good part?  My Quinoa Stuffed Zucchini.

It was a crunchy, fresh, healthy dinner option that I have for lunch today as well because 3 Zucchini’s magically turn into 6:


1/2 c Quinoa
3  Medium Zucchinis
1/2 Onion
2 Garlic Cloves
1/2 Veggie Bullion
1/2 Tomato
Crushed Pecans
Veggie Cheese Sprinkles
Panko (bread crumbs to make it crispy on top)
To get started, put about 1/2 cup of quinoa to heat on the stove.  Add 1/4 cup of kernel-ed corn as well as 1/2 a veggie bullion (if it’s the big ones).  Make sure this is done ahead of time so it’s ready when you start stir-frying the onions and other veggies.

Preheat the oven to 375-400 degrees depending on your oven.


Prior to Baking

For the Zucchini, first cut in half long-ways.  Next, take a spoon and scrape out the middle (keep the scraps) until it’s thin enough to bake quickly but not too thin that it can’t hold the stuffing.  Set aside.

Heat a pan with coconut oil/olive oil and toss in the diced onion.  You also want a tomato that has been alleviated of its seeds (it’s too watery with the seeds).  Dice the tomatoes and throw them in along with one or two chopped garlic cloves (depends on how garlicky you like things).

Once the onion mixture has a nice brown tinge to it, add in the scraps from the zucchini (never waste!).  Next, add the quinoa and corn to the pan and stir it all together for a few minutes.  Add cumin, salt and pepper to taste.

Now you’re ready to stuff!  Fill them to overflowing but not too overflowing.  On top sprinkle your panko, crushed pecans and veggie cheese sprinkles (these are the magic ingredients).

Put in the oven for about 20-25 minutes until the tops get brown.  Eat and enjoy your totally healthy, protein-rich dinner/snack/party favor!

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