“Egyptian-Inspired Vegetarian Feast: Stuffed Zucchini Boats & Chickpea & Quinoa Salad”

Allergens

None

Ingredients

• 4 large zucchini
• 1 cup cooked white rice
• 1 can (15 oz) black beans, rinsed and drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp ground coriander
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• Crumbled feta cheese, for garnish (optional)

Instructions

1. a. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. b. Slice the zucchini in half lengthwise and scoop out the insides, leaving about 1/4 inch thickness. Place on the prepared baking sheet. c. In a large bowl, combine rice, black beans, onion, garlic, cumin, paprika, coriander, salt, and pepper. Divide the mixture among the zucchini boats. d. Bake for 25 30 minutes or until zucchini is tender. Remove from oven and set aside. e. In a separate bowl, combine quinoa, chickpeas, cherry tomatoes, cucumber, parsley, olive oil, lemon juice, red wine vinegar, salt, and pepper. Mix well. f. To serve, place two zucchini boats on each plate with the salad alongside. Sprinkle crumbled feta cheese over the top, if desired.

Chef’s Insight

This dish highlights the versatility of vegetables, making it a perfect vegetarian option for any meal

Notes

Use fresh herbs for best flavor; adjust seasonings according to taste preference