Egyptian-Inspired Paleo Lunch: Quinoa Stuffed Zucchini Boats with Mint Tahini Sauce

Allergens

Nuts (almonds)

Ingredients

• 2 large zucchinis
• 1 cup uncooked quinoa
• 1 cup vegetable broth or water
• 1/2 cup chopped tomatoes
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup pitted Kalamata olives, chopped
• 1/4 cup toasted almonds, roughly chopped
• Salt and pepper, to taste Mint Tahini Sauce:
• 1/2 cup tahini
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 2 tablespoons finely chopped mint leaves
• Salt, to taste

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or use a silicone baking mat.
2. Slice the zucchinis in half lengthwise and scoop out the flesh, leaving a boat shaped shell. Chop the removed zucchini flesh into small cubes and set aside. Brush the zucchini boats with a little olive oil and season with salt and pepper. Place them on the prepared baking sheet and bake for 15 minutes or until tender.
3. Meanwhile, in a medium saucepan, combine quinoa, vegetable broth (or water), and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 12 15 minutes or until the quinoa is cooked and fluffy. Fluff with a fork.
4. In a large bowl, mix together the cooked quinoa, chopped zucchini flesh, tomatoes, red onion, parsley, olives, and almonds. Season with salt and pepper to taste.
5. Remove the zucchini boats from the oven and fill them with the quinoa mixture. Return them to the oven for 10 more minutes or until heated through.
6. While the zucchini boats are baking, prepare the mint tahini sauce by whisking together the tahini, lemon juice, water, mint leaves, and salt in a small bowl until smooth.
7. To serve, place the baked zucchini boats on a bed of fresh greens and drizzle with the mint tahini sauce. Enjoy your Egyptian inspired Paleo lunch!

Chef’s Insight

To make the dish more authentic, add a sprinkle of sumac or za'atar to the quinoa filling.

Notes

Use fresh lemon juice for the best flavor in the mint tahini sauce.