Moroccan Spiced Quinoa-Stuffed Zucchini Boats – A Vegan Delight!

Allergens

None (excluding pine nuts for nut allergies)

Ingredients

• 4 large zucchinis
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1/2 cup chopped onion
• 1/2 cup diced tomatoes
• 1/2 cup chopped bell pepper (any color)
• 1/4 cup chopped cilantro
• 1/4 cup raisins or dried cranberries
• 1/4 cup pine nuts, toasted
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out the flesh, leaving a 1/4 inch shell. Set aside.
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until cooked. Fluff with a fork and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened.
4. Stir in diced tomatoes, chopped bell pepper, ground cumin, coriander, cinnamon, ginger, salt, and pepper. Cook for 5 minutes or until vegetables are tender.
5. Combine cooked quinoa with the vegetable mixture, stirring well. Add raisins and pine nuts, mixing gently.
6. Stuff zucchini shells with the quinoa vegetable mixture, pressing down lightly to fill completely.
7. Place stuffed zucchini boats on a baking sheet lined with parchment paper. Drizzle with additional olive oil and bake for 25 minutes or until zucchini is tender.
8. Garnish with fresh cilantro and serve immediately.

Chef’s Insight

Using a mix of colors in the vegetables adds visual interest to the dish.

Notes

Feel free to adjust the spices to your preferred flavor.