Quinoa

Zucchini with Quinoa Stuffing
Serves 4

• 1/2 cup quinoa, rinsed
• 4 medium zucchini
• 1 15-ounce can cannellini beans, rinsed
  
• 1 cup grape or cherry tomatoes, quartered
• 1/2 cup almonds, chopped (about 2 ounces)
• 2 cloves garlic, chopped
• 3/4 cup grated Parmesan (3 ounces)
• 4 tablespoons olive oil

Directions

• Heat oven to 400° F. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.
• Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.
• Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, 1/2 cup of the Parmesan, and 3 tablespoons of the oil.
• Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and 1/4 cup Parmesan. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.

I have been into quinoa for a while now, thanks to Hope. Generally, I've used the pure protein as a substitute for pasta or rice. Last month's Real Simple had the above recipe, and since I had all of the ingredients, I tried it. At the very end, we drizzled balsamic vinegar over it, to add a little flavor. It is a great, filling side dish for chicken, steak, or even fish.