Categories: Quinoa, Side, Zucchini
Ingredients
- 1/4 c quinoa
- 2 medium zucchini
- 15 grape tomatoes, quartered
- 2 green onions, chopped
- 1/4 c light cheese
- 2 tsp extra virgin olive oil
- 1/2 tsp roasted garlic
- 1 egg white
Directions
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In small saucepan, bring 1/2 cup (125 mL) water to a boil. Stir in quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork. Set aside.
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Preheat oven to 375°F (190°C).
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Slice zucchini in half lengthwise. Scoop seeds onto work surface. Roughly chop seeds. Measure out 1/3 cup (75 mL) of chopped zucchini seeds; discard remainder.
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In bowl, stir together measured zucchini seeds, cooled quinoa, tomatoes, green onions, feta, olive oil, garlic seasoning and egg white. Spoon mixture evenly into zucchini halves. Place in 8-inch square (2 L) glass baking dish. Add 1/2 cup (125 mL) water to bottom of dish. Bake uncovered) in centre of oven for 35 minutes or until zucchini is tender.