Quinoa-stuffed Zucchini Boats

Quinoa-Stuffed Zucchini Boats are a delicious and nutritious dish from Bolivian cuisine. These zucchini boats are filled with a flavorful quinoa mixture and baked to perfection, making them a great option for a healthy and satisfying meal.

Quinoa-stuffed Zucchini Boats

Ingredients

  • 4 medium zucchinis
  • 1 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1/2 cup grated cheese
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow "boat" shape.
  3. Rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the quinoa is cooked and the liquid is absorbed.
  4. In a separate pan, sauté the onion and garlic until softened. Add the diced bell pepper, cumin, paprika, salt, and pepper. Cook for a few minutes until the peppers are tender.
  5. Combine the cooked quinoa and sautéed vegetables. Mix in the grated cheese.
  6. Fill each zucchini boat with the quinoa mixture and place them on a baking sheet.
  7. Bake for 20-25 minutes until the zucchinis are tender and the filling is heated through.
  8. Garnish with fresh parsley before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
10g
Fat
8g

Supplies

Baking sheet Saucepan Frying pan

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serve the Quinoa-Stuffed Zucchini Boats with a side salad or steamed vegetables for a complete meal.

Tips & tricks

You can customize the filling by adding other vegetables or herbs to suit your taste preferences.

Cost

$10