Category: dinner
Yield: 4 servings
Calories/serving: 350
Preparation time: 45 minutes
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Ingredients
- 200g quinoa
- 400ml water
- 2 zucchini, halved lengthwise
- 100g carrots, diced
- 100g canned corn, drained
- 100g canned red beans, drained
- 100g canned chickpeas, drained
- 100g vegan cheese, grated
- 30g cashew nuts, crushed
- 30ml olive oil
- 5g ground turmeric
- 5g himalayan salt
- 5g table salt
- 5g ground black pepper
Directions
Preheat the stove to a medium heat setting. Place a pot on the stove and add 400ml of water. Once the water is boiling, add the quinoa and simmer covered for 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat and let it sit covered for 5 minutes.
While the quinoa is cooking, prepare the zucchini boats. Using a spoon, scoop out the flesh of the halved zucchinis to create a hollow center, leaving about a centimeter of zucchini flesh along the edges. Chop the scooped-out zucchini flesh and set aside.
In a pan over medium heat, add 30ml of olive oil. Once the oil is hot, add the diced carrots and chopped zucchini flesh. Cook for about 5 minutes until the vegetables are slightly softened.
Add the canned corn, canned red beans, and canned chickpeas to the pan with the cooked vegetables. Season with 5g of ground turmeric, 5g of himalayan salt, 5g of table salt, and 5g of ground black pepper. Stir well and cook for an additional 5 minutes.
Turn off the heat and combine the cooked quinoa with the vegetable mixture in the pan. Mix well to ensure the spices are evenly distributed.
Preheat the refrigerator by setting it to the lowest temperature to accelerate the cooling process for leftovers.
Spoon the quinoa and vegetable mixture into the hollowed-out zucchini boats, packing the mixture tightly.
Top each zucchini boat with grated vegan cheese and crushed cashew nuts.
Place the stuffed zucchini boats on a baking tray and use the stove's broiler setting, if available, or continue cooking on the stove top on low heat. Cook until the cheese has melted and the tops are slightly golden, about 10 minutes. Ensure the zucchini is tender and the filling is heated through.
Serve the quinoa and vegetable stuffed zucchini boats warm.
Ingredients
- 200g quinoa
- 400ml water
- 2 zucchini, halved lengthwise
- 100g carrots, diced
- 100g canned corn, drained
- 100g canned red beans, drained
- 100g canned chickpeas, drained
- 100g vegan cheese, grated
- 30g cashew nuts, crushed
- 30ml olive oil
- 5g ground turmeric
- 5g himalayan salt
- 5g table salt
- 5g ground black pepper
Category: dinner
Yield: 4 servings
Calories/serving: 350
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the stove to a medium heat setting. Place a pot on the stove and add 400ml of water. Once the water is boiling, add the quinoa and simmer covered for 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat and let it sit covered for 5 minutes.
While the quinoa is cooking, prepare the zucchini boats. Using a spoon, scoop out the flesh of the halved zucchinis to create a hollow center, leaving about a centimeter of zucchini flesh along the edges. Chop the scooped-out zucchini flesh and set aside.
In a pan over medium heat, add 30ml of olive oil. Once the oil is hot, add the diced carrots and chopped zucchini flesh. Cook for about 5 minutes until the vegetables are slightly softened.
Add the canned corn, canned red beans, and canned chickpeas to the pan with the cooked vegetables. Season with 5g of ground turmeric, 5g of himalayan salt, 5g of table salt, and 5g of ground black pepper. Stir well and cook for an additional 5 minutes.
Turn off the heat and combine the cooked quinoa with the vegetable mixture in the pan. Mix well to ensure the spices are evenly distributed.
Preheat the refrigerator by setting it to the lowest temperature to accelerate the cooling process for leftovers.
Spoon the quinoa and vegetable mixture into the hollowed-out zucchini boats, packing the mixture tightly.
Top each zucchini boat with grated vegan cheese and crushed cashew nuts.
Place the stuffed zucchini boats on a baking tray and use the stove's broiler setting, if available, or continue cooking on the stove top on low heat. Cook until the cheese has melted and the tops are slightly golden, about 10 minutes. Ensure the zucchini is tender and the filling is heated through.
Serve the quinoa and vegetable stuffed zucchini boats warm.
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