FOR DINNER TONIGHT

ZUCCHINI WITH QUINOA STUFFING

This is an easy light lunch or dinner option.  I will make this ahead of time and have some for dinner, then the leftovers for lunch.

 

From Real Simple

  

1/2 cup quinoa

4 medium zucchini

1 15 oz can cannellini beans, rinsed

1 cup grape or cherry tomatoes (or substitute red bell peppers)

1/2 cup almonds, chopped

2 cloves garlic, chopped

1/2 cup grated Parmesean

3 Tbl olive oil

 

• Heat oven to 400 degrees.  In a large saucepan, combine the quiona and 1 cup water and bring to a boil.  Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 - 15 minutes.
• Meanwhile, cut hte zucchini in half lengthwise and scoop out the seeds.  Arrange in a large baking dish, cut side up.
• Fluff the quinoa and fold in the beans, tomatoes (or peppers), almonds, garlic, 1/2 of the Parmesean and 2 Tbl of oil.
• Spoon the mixture into the zucchini.  Top with the remaining oil and Parmesean.  Cover with foil and bake until the zucchini is tender, 25 - 30 minutes.  Remove the foil and bake until golden, 8-10 minutes.