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!!