Southwestern Quinoa Filled Zucchini

Hi lovelies! Happy Friday! Do you guys have any fun weekend plans? I’m finally feeling better so I have some fun plans in the city on Saturday with the girls and am going to try to keep it a little low-key today and Sunday just to ensure I’m fully healed. Not only does my body feel better but I did a huge room clean on Wednesday and am feeling much better about things!

And remember how much I wanted to get vegetables back in my diet? Well I’ve done just that and after having a salad for lunch I decided to up my game a little last night. In the past I’ve mentioned that I’m not really a cook, but I’m trying to change that in 2012 and tonight was another step in that direction. After my successful quinoa dinner last week, I decided to use my favorite grain again in tonight’s dinner!

Southwest Quinoa Filled Zucchini

Inspired by Daily Garnish Quinoa Stuffed Zucchini Boats

Ingredients

  • 5 Small-Medium Zucchini
  • 1/2 Cup Tricolor Quinoa
  • 1 Can Black Beans
  • 1 Can Diced Tomatoes (Fresh could also be used)
  • 1 Small White Onion
  • Lite Mexican Blend Cheese
  • Salt & Pepper

Directions

1. Hollow out zucchini with a melon scooper (a spoon will also work) and save all the insides of the zucchini in a bowl.

2. Combine 1/2 cup quinoa with 1 cup water (or broth) and boil. Once it starts to boil, cover and let simmer. The tricolor actually got done quicker than most and only took about 10-15 minutes for the water to reduce and the quinoa to fluff up.

3. While waiting for your quinoa, chop onion and saute. Once onion is soft, add the inside of the zucchini. You could chop up the zucchini scoops beforehand, but I just did it as they cooked with the end of my spatula in the pan.

4. Next, combine the zucchini and onion with the quinoa and add in the black beans and tomatoes. I drained the black beans prior to using but I combined some of the tomato juice with the mixture. Combine well and salt and pepper to taste. This would also be a great time to add corn or chilies!

5. Scoop heaping servings of your mixture into your hollowed out zucchinis. The only hard part about this step was stopping myself from just standing at the stove eating the mixture straight out of the pot… it’s that good.

6. Sprinkle with cheese and cover with a foil tent. Bake in a 400 degree oven for 25 minutes and remove foil and bake for 10 additional minutes.

These are veggie and protein packed and so delicious! They would be great topped with avocado, salsa, Greek yogurt… the possibilities are endless! I kept mine basic because I’m kind of wimp when it comes to spicy stuff but for those who love the heat you could definitely add some spices to the mix. I packed some for lunch today and can’t wait to have them! (Oh and this does yield extra filling… I’m already imaging it on top of salads, in whole wheat tortillas, straight out of the container…)

Have a great weekend!

Questions:

-Do you like quinoa? What’s your favorite way to use it?

-Are you into spicy foods?

 

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Comments

  1. Aww, these zucchini boats are so cute!! Maybe too cute to eat? I absolutely LOVE stuffing veggies with grains and cheese…It makes for a super filling and nutritious meal that leaves me full for hours. I definitely need to try these!

    As for quinoa: ADORE it. I mean, not only is it a nutrition powerhouse (hello all essential amino acids AND fiber), it’s also extremely versatile. Sometimes I simply prepare it like macaroni and cheese–just quinoa and tons of cheddar, jack, mozzarella (or whatever I have on hand) and a touch of garlic and pepper! It becomes a bit goopy, but it’s SO delicious.

    I love spicy foods as long as they’re not TOO spicy. I still need to be able to taste the flavor of the food. When my mouth is on fire, all I can taste is heat!

    Hope you had a lovely weekend! xoxo

  2. LOVE spicy foods!! The spicer, the better!

    Hope you’re 100% better now!

  3. Pretty! I’m a huge quinoa fan. I like it under stir-fry veggies, in pilafs, or about every other way I’ve had it.

Trackbacks

  1. [...] seem to stay out of the kitchen and have had fun preparing different recipes. So much so that I’ve started to create my own and did just that this past weekend. I’ve been craving chili for weeks now and in the midst [...]

  2. [...] it and that it was possible to cook healthy meals even when I got home from work late! I made Southwestern Quinoa Filled Zucchini and one of my all time favorites Sweet Potato Veggie Chili. Of course, sweets made an appearance [...]

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