1 cup uncooked quinoa, soaked and rinse
2 cups water
1 tbsp olive oil
3 garlic cloves, minced
1 zucchini, small diced
1 red pepper, small diced
Fresh Basil, minced
Salt and pepper to taste
2 zucchini’s, cut in half lengthwise and hollowed out
Grated cheddar or jack cheese
Finishing olive oil
In a medium saucepan, add quinoa and water. Bring to a boil and then turn down to a simmer and cook quinoa for 15 minutes.
In a medium saute pan over medium high heat, add olive oil. Add garlic, zucchini, pepper and cook for about 3-5 minutes or until vegetables are slightly wilted. Add salt, pepper and basil and stir to combine. Add cooked quinoa and toss until well combined.
Preheat oven to 375 F. Fill each hollowed out zucchini with enough quinoa vegetable mixture. Top each zucchini with grated cheddar or jack cheese, basil and olive oil. Place stuffed zucchini’s on a sheet pan lined with parchment paper, bake for 25 minutes or until golden on top and zucchini’s are tender.