Elegant Egyptian Dinner Feast: Quinoa Stuffed Tomatoes, Falafel, and Feta-Stuffed Zucchini Boats with Tahini Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large tomatoes, halved and cored 1 cup quinoa, uncooked 2 cups vegetable broth 1 can chickpeas, drained and rinsed 1/2 cup fresh parsley, chopped 1/2 cup fresh cilantro, chopped 4 medium zucchini, halved lengthwise 8 oz feta cheese, crumbled 1 cup tahini 1 lemon, juiced 2 cloves garlic, minced Salt and pepper, to taste Olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, bring vegetable broth to a boil and add quinoa. Reduce heat to low, cover, and cook for 15 minutes until tender. Fluff with a fork and set aside.
3. In a food processor, combine chickpeas, parsley, cilantro, garlic, salt, pepper, and 2 tablespoons of olive oil. Process until combined to make falafel mixture. Shape into bite sized balls and set aside.
4. Stuff the halved tomatoes with cooked quinoa and bake for 10 minutes. Remove from oven and let cool slightly.
5. Fill zucchini boats with crumbled feta cheese, drizzle with olive oil, and season with salt and pepper. Bake for 20 25 minutes until tender.
6. In a small bowl, whisk together tahini, lemon juice, and 1/4 cup of water to make the tahini sauce. Season with salt and pepper to taste.
7. Arrange stuffed tomatoes on a platter, followed by falafel balls, and finally zucchini boats. Drizzle tahini sauce over the dish for an appetizing presentation.

Chef’s Insight

To add extra flavor, drizzle the falafel and zucchini boats with additional tahini sauce before serving.

Notes

Feel free to adjust seasoning to your taste.