Mediterranean Stuffed Zucchini Boats with a Lemon Dill Quinoa Salad

Ingredients

• 4 medium zucchini
• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup, drained and rinsed canned chickpeas
• 1, diced red bell pepper
• 1, diced tomato
• 2 tablespoons, chopped fresh dill
• 3 tablespoons lemon juice
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 2 tablespoons, chopped fresh parsley
• to taste black pepper
• to taste salt
• 1 tablespoon olive oil

Steps

1. 1. Preheat the oven to 200°C (400°F).
2. 2. Slice each zucchini in half lengthwise and scoop out the flesh, leaving a small border to create boats. Set the flesh aside.
3. 3. In a saucepan, add the quinoa and vegetable broth; bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy.
4. 4. In a large bowl, combine the cooked quinoa, chickpeas, diced bell pepper, diced tomato, dill, lemon juice, cumin, smoked paprika, black pepper, and salt. Mix well.
5. 5. Stuff each zucchini boat with the quinoa mixture and place them on a baking tray.
6. 6. Drizzle the stuffed zucchini with olive oil and bake for 20 minutes until the zucchini is tender.
7. 7. While the zucchini is baking, prepare the lemon dill quinoa salad by tossing the remaining quinoa mixture with fresh parsley.
8. 8. Serve the stuffed zucchini with the lemon dill quinoa salad on the side.

Notes

• Feel free to add more spices according to your preference.

Substitutions

• If avoiding oil completely, omit the olive oil and use vegetable broth for drizzling.