I am always trying new recipes with quinoa. It is one of my favorite foods these days because it is packed with protein and takes on any flavor. I made this for dinner the other night, the quinoa mixture is delicious on its own but you can stuff it in zucchini, tomatoes or portobello mushrooms for a more substantial meal at dinnertime. It is perfect for lunch or a light dinner, just add a simple side salad to make the meal complete.
Quinoa Stuffed Zucchini with Peppers and Corn
1 zucchini- cut in half lengthwise
1 cup cooked quinoa (cook quinoa according to package instructions)
1 corn on the cob or 1/2 cup frozen corn-defrosted
1 poblano pepper- seeded and cut into big slices
1/4 crumbles feta cheese
1. Preheat the oven to 375 degrees F. On a baking sheet lined with foil and sprayed with non stick spray; place the zucchini halves cut side down and the slices of poblano pepper on baking sheet. Bake for 10-15 minutes until slightly soft. (It is okay for the skin on the peppers to get brown)
2. Meanwhile, place the corn cob in a pot of boiling water; cover and let cook about 10 minutes. Remove from water and set aside until cool enough to handle.
3. Scoop out the middle of the zucchini leaving a shell; add the inside of the zucchini to a bowl with the quinoa. Chop the pepper into bite sized pieces and add to the bowl. Cut the corn from the cob and add the kernels to the quinoa mixture. Season with salt and pepper to taste.
4. Fill each zucchini half with the mixture (you may have some leftover). Place bake in the oven for 10 minutes. Add crumbles feta cheese and bake additional 5 minutes. Enjoy!