Zucchini Stuffed with a Tomato, Herb and Quinoa Salad
This dish is such a wonderful and versatile side dish. I used both golden and green zucchini for a dramatic presentation but either works. I don't use cheese here but feel free to top the salad with feta, mozzarella or parmesan before you bake it.
Ingredients
- 2 Medium Zucchini
- 3 Tbsp Olive Oil extra virgin
- 1 Cup Quinoa Rinsed and drained
- 1 Tbsp Balsamic Vinegar
- 1 1/2 Cups Cherry Tomatoes Halved or quartered
- 2 Tbsp Basil or parsley or a mix Chopped
- salt and pepper as needed
Instructions
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Preheat the oven to 350 degrees. Halve the Zucchini Lengthwise, scoop our the seeds with a spoon. Place on a baking sheet lined with parchment paper brush the inside of the zucchini with 1 tablespoon of the olive oil and season with salt and pepper. Bake for 20 - 30 minutes until the zucchini has softened. remove from the oven and set aside to cool.
rinse the quinoa in a colander and place in a saucepan with 2 cups of cold water. Bring to a boil, cover, and reduce the heat to low. Simmer the quinoa until the water is absorbed. Add the remaining olive oil, Balsamic vinegar, chopped tomatoes, and 1 1/2 tablespoon of the chopped basil/parsley. Mix together and season with salt and pepper.
Stuff the zucchini with the quinoa salad. This dish can be made up to this point 2 days in advance just cover and cool to room temperature before refrigerating. Bake the stuffed zucchini in a 350 degree oven for 20 minutes until warmed through. Cut the zucchini in half, arrange on a serving platter and sprinkle with the remaining 1/2 tablespoon of chopped herbs.