Quinoa And Veggie Stuffed Grilled Zucchini With FetaFrom earthwatersunwind 6 years ago
- 1/2 cup quinoa, rinsed shopping list
- 4 tbsp olive oil, divided shopping list
- 3 - 4 medium-sized zucchini squash shopping list
- 1 small onion, diced shopping list
- 2 carrots, grated coarsely shopping list
- 1 roasted red bell pepper, diced shopping list
- 2 cloves garlic, minced shopping list
- 2 roma tomatoes, seeded and diced shopping list
- 1/2 cup parsley, chopped shopping list
- 1/4 cup grated jack or mozzarella cheese shopping list
- 1/4 cup crumbled feta cheese shopping list
- 2 tbsp balsamic vinegar shopping list
- Greek seasoning, (rec'd: Konriko) lemon pepper, or salt and pepper to taste shopping list
How to make it
- Prepare quinoa: place rinsed quinoa in a small saucepan with 1 cup water and a pinch of salt.
- Bring to a boil, then reduce heat to very low and simmer 20 minutes until water is gone and quinoa is tender (you'll see the grains start to break apart in rings.)
- Prepare zucchini: slice each squash in half lengthwise. Using a melon baller, scoop out insides, leaving about 1/4 inch thick walls, taking care not to punch through the bottom. Salt each half, and turn cut-side down on a plate lined with a paper towel.
- Prepare veggies: sweat onions, peppers and carrots, seasoned with 1/4 tsp Greek seasoning, and 2 tbsp olive oil, in a cast-iron skillet over very low heat until tender, about ten minutes. Add minced garlic and roasted pepper, let saute another 2-3 minutes.
- Turn on your gas grill, or preheat your broiler.
- Wipe out zucchini very well with paper towels, and season with pepper only. Grill cut-side down over medium-high heat for about 5 minutes, until they just begin to soften.
- Transfer cooked quinoa and cooked vegetables to a large bowl. Wipe out any remaining veggies in skillet and spray with cooking spray.
- Take zucchini off grill, and turn off one burner, leaving the other one on medium-high.
- Add parsley, tomatoes, vinegar, and 2 tbsp olive oil to bowl (if needed).
- Taste, and season with Greek seasoning or salt and pepper. Go just a little under-seasoned, as the feta cheese will add some saltiness.
- Place grilled zucchini boats cut-side up and side-by-side in pan. Spoon quinoa mix generously in boats (you may have a little leftover), and top with cheeses.
- Place pan on the unlit side of the grill, and close lid.
- Cook about 5 minutes, until cheese is melted and zucchini is tender but not mushy--check with a fork for doneness.
- Serve with extra cheese and lemon wedges and enjoy!
- This makes a great side dish or vegetarian entree--and you can feel even better about having dessert later. (I know I did.)
People Who Like This Dish 17
The Cookearthwatersunwind San Diego, CA
The Rating4 people
sounds and looks fantastic!bluewaterandsand in GAFFNEY loved it
Wonderful recipe and healthy..I need some healthy!greekgirrrl in Huntington Village loved it
This really sounds and looks fabulous. I love everything about this recipe, will be making this weekend. Thanks for the post and a high five.chefmeow in Garland loved it