Quinoa and Chickpea Stuffed Zucchini Boats
1/2 cup quinoa
1 can (15 oz), drained and rinsed chickpeas
2 medium-sized zucchini
1 medium, finely chopped onion
2 cloves, minced garlic
1/4 cup, chopped sun-dried tomatoes
1 teaspoon italian seasoning
2 tablespoons, chopped fresh parsley
to taste salt
to taste black pepper
2 tablespoons olive oil
Preheat the oven to 180°C (350°F). Cut the zucchinis in half lengthwise and scoop out the seeds to create 'boats'.
Cook quinoa according to package instructions. In a pan, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Add the sun-dried tomatoes, Italian seasoning, salt, and black pepper. Stir in cooked quinoa and chickpeas. Cook for 3-4 minutes. Remove from heat and stir in fresh parsley.
Fill each zucchini boat with the quinoa and chickpea mixture. Place the stuffed zucchinis in a baking dish. Drizzle with the remaining olive oil. Cover with foil and bake for 25-30 minutes until the zucchinis are tender.
Remove the foil and bake for an additional 5-10 minutes until the tops are slightly browned. Serve the Quinoa and Chickpea Stuffed Zucchini Boats hot, garnished with additional fresh parsley leaves, and enjoy!
For a spicy kick, add a pinch of red pepper flakes to the quinoa and chickpea mixture before baking. You can also top the zucchini boats with a sprinkle of grated Parmesan cheese before serving for an extra flavor boost.
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378
54g
18g
10g
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