Do you have an abundance of vegetables from your garden and not sure what to do with them?? Well, find the biggest zucchini or yellow squash you have and stuff it with a mix of vegetables, quinoa and little cheese and call it a day! This will take about 1/2 hour to prep and 1/2 to cook.
I can’t take credit for this coming from my own garden; it actually came from my sisters. Great job Em! I was unsuccessful this year, however, I did benefit from others 🙂
In my version, I used a number of vegetables and white quinoa. You can honestly use whatever you have available if you don’t have exactly what’s in this ingredient list.
What you need:
1 large zucchini
1 orange pepper
1/4 sweet onion
4 cloves of garlic, minced
5 collard green leaves
1 cup quinoa
1 cup vegetable broth
1 cup water
2-3 Tbls olive oil
Grated Parmesan cheese
Sea Salt and Black Pepper
Chop the carrots, onion, pepper, collard greens and tomato.
Heat the olive oil in a large sautee pan on medium high heat. Preheat the oven to 375.
First add the carrots and let simmer for 3 minutes. Then add the onion, garlic, pepper, and collard greens and simmer another 5 minutes (or until veggies are soft) stirring every minute. Add the S&P also. Lastly, add the tomato.
Add the broth, water, and quinoa. Mix well and reduce to medium heat. Simmer with the lid on for 10 minutes.
While that’s cooking prepare the zucchini. Slice in half lengthwise, remove the skin and scoop out the center.
Remove the lid, stir and simmer another 2 minutes or until the liquid has been dissolved and the rings show on the quinoa.
Stuff the mixture into the zucchini, top with parm and bake for 20-30 minutes. It really depends on how big your zucchini is. It will look and feel soft.
What a tasty dish for Summer! It’s light, nutritious, and filling at the same time. I decided to make this after reading about switching out one or two meals a week to vegetarian. You will save a few dollars on your grocery bill and you still can get all the vitamins and nutrients if you choose the right products for the meal. I, of course, want to be sure my family and I are getting enough protein if we were leaving out the meat. So, I loaded it with beans, quinoa and kale. Believe it or not, raw kale has 3g of protein in one cup.*
Here is an article about all the great benefits of quinoa:
This recipe makes A LOT! That’s usually how I roll lol. What’s good about making A LOT is that it saves time for me during the week. I can bring some to work for lunch, have it as a quick dinner at night, and it’s an easy meal for me to send to daycare for my toddler! He loves it by the way 🙂
3 stalks of kale, chopped
Cilantro, chopped fine (about 1/4 cup)
2 Corn on the Cob
1 Red Pepper, chopped
Juice of 1 Lime
1 cup Grape Tomatoes, sliced lengthwise
1 cup Uncooked White Quinoa
2 cans Black Beans
1 can Cannellini Beans
1 can Pinto Beans
Prepare the corn. Clean off the husks and boil in a large pot until corn is soft. Remember to salt the water.
While the corn is cooking, chop the pepper, tomatoes, kale, juice the lime, and rinse the beans in a strainer with cold water. Place all ingredients in a large bowl.
Remove the corn, set aside, and let cool. Using 2 cups of the same water, cook the quinoa until all the liquid is absorbed. Put a little more salt in the water. (Tip – Don’t boil the quinoa. Let it simmer on low for 10 minutes while covered. Remove from the heat and let stand another 5-10 minutes until you start to see the rings). Once done, add to the other ingredients.
Cut the corn off the cob and add it to the other ingredients.
Once it’s all mixed, I stored portion sizes in snack and sandwich size ziplock bags and then put them all into a freezer bag. Organization is key for me! I also save some for the next day or two. If you do the same, I suggest adding a tiny bit of extra virgin olive oil. It will be a little dry if you don’t.