Quinoa…it’s a nutritional powerhouse, a complete protein, a whole grain that satisfies like a starch and cooks up faster than rice. Yep, I’m in love with it. And this is one of my favorite recipes for it from the Real Simple magazine.
Serves 4| Hands-On Time: 20m| Total Time: 55m
Ingredients
- 1/2 cup quinoa, rinsed
- 4 medium zucchini
- 1 15-ounce can cannellini beans, rinsed
- 1 cup grape or cherry tomatoes, quartered
- 1/2 cup almonds, chopped (about 2 ounces)
- 2 cloves garlic, chopped
- 3/4 cup grated Parmesan (3 ounces)
- 4 tablespoons olive oil
Directions
- Heat oven to 400° F. In a large saucepan, combine the quinoa 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 to 15 minutes.
- Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.
3. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.
4. Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup Parmesan. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.
After looking at these pics my morning protein shake just isn’t cutting it anymore! I was lucky enough to find organic quinoa at Costco of all places, so I have a bulk stash in the freezer just waiting for a masterpiece to be created. Thanks for sharing! It’s what’s for dinner tonight 🙂
Yay! More things to do with that bug bag of organic quinoa from Costco…thanks!
can that be on the menu for next week??
Absolutely!
I added some of a bag from the Trader Joe’s mix to a pot of red lentil soup yesterday and it was yummy,
I am definitely trying this recipe out!! I love quinoa as well!!!