Zucchini with Quinoa Stuffing

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!