Quinoa Stuffed Zucchini Boats

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/4 cup quinoa (pc organics is a great choice)
• 2 medium zucchini, 500 g
• 15 grape tomatoes, quartered
• 2 green onions, chopped
• 1/4 cup light cheese, in brine, crumbled
• 2 teaspoons extra virgin olive oil, cold pressed
• 1/2 teaspoon roasted garlic (pc blue menu is low fat)
• 1 egg

Recipe

• 1 in small saucepan, bring 1/2 cup (125 ml) water to a boil. stir in quinoa. reduce heat to low and simmer, covered, for 15 minutes. remove from heat and let stand for 5 minutes. fluff with a fork. set aside.
• 2 preheat oven to 375°f (190°c).
• 3 slice zucchini in half lengthwise. scoop seeds onto work surface. roughly chop seeds. measure out 1/3 cup (75 ml) of chopped zucchini seeds; discard remainder.
• 4 in bowl, stir together measured zucchini seeds, cooled quinoa, tomatoes, green onions, feta, olive oil, garlic seasoning and egg . spoon mixture evenly into zucchini halves. place in 8–inch square (2 l) glass baking dish. add ½ cup (125 ml) water to bottom of dish. bake uncovered) in centre of oven for 35 minutes or until zucchini is tender.