400 degrees F
Serves 4-5
1/2 c quinoa, rinsed
4 medium zucchinis (I used yellow squash, same difference)
1 (15-oz) cannellini beans, rinsed (I used red kidneys, it's what I had on hand. Really you could use any bean you like!)
1 c grape/cherry tomatoes, quartered (I used bell peppers, red and green, again it's what I had on hand)
1/2 c almonds, chopped (2 oz)
2 cloves garlic, chopped
3/4 c parmesan (3 oz) (I omitted this)
4 T olive oil
In a large saucepan, combine quinoa and 1 c. water. Bring to a boil, reduce heat to medium-low, cover, cook for 12-15 minutes.
Cut zucchini lengthwise and scoop out the seeds. Arrange in a baking dish greased with some oil.
Fluff the quinoa. Fold in the beans, tomatoes, almonds, garlic, and 1/2 c. parmesan (optional). Add 3 T oil.
Spoon quinoa mixture into the zucchini and top with 1 T oil and 1/4 c parmesan (or omit, you decide).
If you decided to use the parmesan, cover the baking dish with foil. Bake for 25-30 minutes in a 400 degree F oven. Remove the foil and bake for an additional 8-10 minutes until golden.
Bellissimo!
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