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.
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
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow "boat" shape.
- 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.
- 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.
- Combine the cooked quinoa and sautéed vegetables. Mix in the grated cheese.
- Fill each zucchini boat with the quinoa mixture and place them on a baking sheet.
- Bake for 20-25 minutes until the zucchinis are tender and the filling is heated through.
- 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