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Zucchini with Quinoa Stuffing

Adapted from Real Simple Magazine, September 2008

Serves 4

1/2 cup rinsed NOW Real Food® Quinoa*
4 medium zucchini
1 15-ounce can cannellini beans, rinsed
1 cup grape or cherry tomatoes, quartered
1/2 cup chopped NOW Real Food® Almonds*
2 cloves garlic
3/4 cup grated Parmesan cheese
4 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
  1. Heat oven to 400° F.
  2. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil.
  3. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed; 12 to 15 minutes.
  4. Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds.
  5. Arrange zucchini in a large baking dish, cut-side up.
  6. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, 1/2 cup of the Parmesan, and 3 tablespoons of the oil.
  7. Spoon the mixture into the zucchini.
  8. Top with the remaining tablespoon of oil and 1/4 cup parmesan.
  9. Cover with foil and bake until the zucchini is tender; 25 to 30 minutes.
  10. Remove the foil and bake until golden; 8 to 10 minutes.

Per Serving:
452 calories
28 g fat (6 g sat. fat)
20 g protein
34 g carbohydrate
7 g fiber
15 mg cholesterol
883 mg sodium

*NOW items available at your local health food store

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