quinoa – FoodWatcher

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The post Zesty Quinoa Salad appeared first on My Pure Plants.

Grilled Vegetarian Stuffed Zucchini

This delicious grilled vegetarian stuffed zucchini features an Italian-style filling of lemon basil quinoa with red pepper and mozzarella cheese.…

This delicious grilled vegetarian stuffed zucchini features an Italian-style filling of lemon basil quinoa with red pepper and mozzarella cheese.

Why we love this recipe

We left the farmer’s market with a boat-load of zucchini this weekend. Though we didn’t grow any in our garden this year, we had to pretend we had the late summer “drowning in zucchini” problem.

Luckily, we found an amazing way to use up our produce: this grilled vegetarian stuffed zucchini. It’s so delicious and hearty, filled with quinoa that’s bursting with Italian-style flavors like basil, lemon, red pepper, and mozzarella cheese. It’s the perfect summer dinner!

Tips for vegetarian stuffed zucchini

This vegetarian stuffed zucchini was one of those ideas that Alex dreams up that I’m a little skeptical about until he convinces me otherwise. Looking back, I’m not so sure why I was so skeptical. Vegetarian stuffed zucchini is a genius way to make a filling vegetarian main dish out of zucchini. Grilling infuses an irresistible charred and smoky flavor.

For the filling, Alex devised an Italian-style filling of lemon basil quinoa with red pepper and mozzarella cheese. It makes a fabulous vegetarian dinner idea for grilling season: the perfect summer dinner on the patio! We’d serve this vegetarian stuffed zucchini with our strawberry summer salad and a glass of frose.

Ways to make quinoa

Outside of grilling the zucchini, the only special skill required for this vegetarian stuffed zucchini is cooking the quinoa! Cooking quinoa is a simple process, but it can be easy to mess up! Cook it too fast and it’s hard and crunchy, or overcook it and it’s mushy. Here are our two best methods for how to cook quinoa for this vegetarian stuffed zucchini:

Perfect Quinoa on the Stovetop This is our master recipe for cooking quinoa on the stovetop. It takes about 25 minutes, and it requires a little baby sitting to make sure the liquid is cooking out evenly, but it’s mostly hands off.
Instant Pot Quinoa (Pressure Cooker) If you have a pressure cooker, you can use it to make quinoa! It takes about 16 minutes and is almost totally hands off! This is the method we’ve started to use more often, since we have an Instant Pot. (Here’s the Instant Pot we use)

More zucchini recipes

We’re all about creativity when it comes to using up zucchini. Zucchini bread and muffins are delicious and all, but we like thinking outside the box: like zucchini ribbon salad or chocolate cake! Here are some of our favorite zucchini recipes, outside of this zucchini ribbon salad:

Dietary notes

This vegetarian stuffed zucchini recipe is vegetarian and gluten-free.

Vegetarian Stuffed Zucchini

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Author: a Couple Cooks
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 to 6 servings

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Description

This delicious grilled vegetarian stuffed zucchini features an Italian-style filling of lemon basil quinoa with red pepper and mozzarella cheese.

Ingredients

1 cup quinoa (uncooked)
1 red pepper
1 shallot
¼ cup basil leaves, loosely packed
2/3 cup shredded Mozzarella cheese
1 teaspoon kosher salt, divided
1 lemon
4 medium zucchini
Olive oil
⅓ cup grated Parmesan cheese

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Instructions

Preheat a grill to medium high. (Alternatively, you can bake at 425°F covered with foil for 15 minutes, then uncovered for 5 minutes.)
Cook the quinoa (or use our Instant Pot quinoa method): Place 1 cup quinoa in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for about 5 minutes.
Finely dice 1 red pepper, mince 1 shallot, and chop ¼ cup basil leaves.
When the quinoa is done, mix the vegetables above with the quinoa, ⅔ cups mozzarella, ½ teaspoon kosher salt, and the zest of 1 lemon.
Cut off the ends of 4 zucchini, then cut them in half lengthwise. Using a spoon, remove the fleshy centers. Brush the zucchini lightly with olive oil and grill cut-side down for 3-5 minutes.
Remove the zucchini from the grill and and sprinkle with kosher salt. Spoon in the quinoa stuffing, then top with grated Parmesan cheese (or Mozzarella cheese). Grill indirectly on a medium high grill for 8-10 minutes until tender.

Category: Main Dish
Method: Grilled
Cuisine: Italian Inspired

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southwestern kale power salad ingredients

This recipe has been a reader favorite since it was originally published in 2015 (really, nine years ago?). I developed it during a month-long stay in Austin, Texas with my friend Ali. You could probably say that the Southwestern vibes influenced the recipe.

Today, this salad is getting fresh photos and some slight revisions. Enjoy!

Continue to the recipe...

The post Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce appeared first on Cookie and Kate.

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These Quinoa Stuffed Peppers are packed with nutritious flavors from fresh veggies, protein rich quinoa, and Mexican-inspired spice - all topped off with a creamy Cilantro Jalapeno Sauce. And they're 100% vegetarian and vegan friendly too. Yum! If you haven't yet discovered quinoa, I'm here to tell you that you've been missing out. It's a...

This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Veggie Quinoa Stuffed Peppers.

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