Quinoa And Veggie Stuffed Grilled Zucchini With FetaFrom earthwatersunwind 5 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 16
The Cookearthwatersunwind San Diego, CA
The Rating4 people
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
Wonderful recipe and healthy..I need some healthy!greekgirrrl in Huntington Village loved it
sounds and looks fantastic!bluewaterandsand in GAFFNEY loved it