Monday, February 4, 2013

Mediterranean Quinoa Stuffed Zucchinis

What happens when you buy 5 pounds of Organic Quinoa from Costco? New delicious Quinoa recipes! I swear, we never even put a dent in these bags and we eat Quinoa all week long. Quinoa is a super grain and is so easy to make. It is packed with protein and contains the 9 essential amino acids. It contains iron, lysine, magnesium, B2, and about twice as much fiber as other grains. The best part about Quinoa, it's naturally Gluten Free. Really though, go buy some Quinoa and try this recipe. Don't you worry, I still have about 4.5 pounds of Quinoa recipes to post. 

1 Cup Organic Quinoa, Rinsed
1 Handful of Cherry Tomatoes, Cut in Half
1/2-1 Cup Feta Cheese
1 Small Red Onion, Chopped
1 Can Marinated Artichoke Hearts, Roughly Chopped
2 Cloves Garlic, Minced
4 Zucchinis
Salt and Pepper to taste
(And anything else you would like, Olives would be a great addition, maybe a little lemon juice too!)

Preheat oven to 350 Degrees. 
Cook Quinoa according to package. Typically it's 1 cup Quinoa to 2 cups water. Bring to a boil, turn down heat and let simmer. Try not to remove the lid. I am bad at this. 

When the quinoa has finished cooking, add in the garlic, feta, red onion, artichoke hearts, and tomatoes. Season with salt and pepper. 

Wash the zucchinis and slice long ways. Hot dog style as the kids call it. With a spoon, scoop out the zucchinis in the center so they turn into little zucchini boats. Leave enough zucchini "meat" about a little less than 1/4 an inch. Drizzle lightly with olive oil. 

Assemble your stuffed zucchinis. On a baking sheet or in a glass dish line up the zucchinis. Fill them up! Be generous, it's okay if it is overflowing. You will be hoping you overstuffed them! Bake in the oven for about 10-12 minutes until you can easily poke a fork through the zucchinis. 
Serve hot and enjoy! xx 

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