Thursday, July 3, 2014

QUINOA STUFFED ZUCCHINI BOATS ENJOY DAN:

                      QUINOA STUFFED ZUCCHINI BOATS by CHEF DAN:
Serves 4

QUINOA:
1/2-cup quinoa
1-cup vegetable broth
2 tablespoons balsamic vinegar
1/4-teaspoon sea salt
Fresh ground black pepper to taste

ZUCCHINI BOATS:
1 tablespoon olive oil
4 zucchini, washed
1 Walla Walla sweet onion, chopped
7 cherry tomatoes, quarter
2 roasted garlic cloves
3 tablespoon hemp seeds
1/2-teaspoon dried thyme
1/4-cup finely shredded Parmesan cheese
1 egg white

DIRECTIONS:     (PRE-HEAT OVEN TO 375 DEGREES)
1.   In a sauce pan bring all quinoa ingredients to a boil.
2.   Reduce heat to simmer, cover and cook for 15 minutes.
3.   Let stand for 5 minutes, fluff with a fork, set aside.
4.   Slice zucchini in half lengthwise.
5.   Scoop out seed onto the work surface.
6.   Roughly chop seeds, about 1/3-of a cup; discard remainder.
7.   In a bowl, stir together measured zucchini seeds, cooled quinoa, olive oil, onion, cherry tomatoes, garlic, hemp seeds, thyme, cheese and egg white.
8.   Spoon mixture evenly into zucchini halves,
9.   Place in 8-inch glass baking dish.
10.                Add 1/2-cup water to the bottom of dish, bake uncovered for about 30-35 minutes or until zucchini is tender.

ENJOY DAN:                                                                  BON-APPETITE!!




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