Quinoa Stuffed Zucchini Boats

Written by MjauAugust 25, 2017

I know it’s been a long time. We’ve been moving again, and honestly, i’m done. Things are supposed to get easier the more you do them, and sure, them practical things are running more smoothly these days, but what about my soul? I am tired my friends. I feel unrooted and my shoulders always hurt. It feels like I am carrying so much of the pain and suffering that our planet and all the animals are experiencing. I’m exhausted and often very sad in my heart. As a race, we can do so much better. Wake the fuck up and take your personal responsibility.

It’s ok for me to feel what i am feeling right now. It won’t kill me or make me any less determined to manifest the life I want for myself. Remember that and trust the universe when you are feeling down in despair. Now let’s cook some food!

 

Quinoa Stuffed Zucchini Boats

about 40 min or so, serves 2 with leftovers

  • 1 cup (2,5 dl) quinoa
  • 2 cloves garlic, crushed
  • 2 teaspoons turmeric powder
  • 1/2 red pepper, diced
  • 1 small yellow onion, finely diced
  • 1/2 bunch of any herb you like, I went with thai basil, chopped
  • 1 teaspoon sea salt, divided
  • 1 lemon
  • 2 medium zucchinis
  • Olive oil
  • a bit more than 1/2 cup (1,5 dl) (or more!!) grated vegan cheese (or regular if you still don’t know the truth about dairy industry and what to have instead)

How to make them boats to float in your belly:

  • Preheat a grill to medium high. Or heat your oven to 425°F (225°C).
  • Cook the quinoa: Place your 1 cup quinoa in a saucepan with 2 cups water, the turmeric and garlic. Bring to a boil, then reduce the heat to low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. Turn off the heat and let sit covered to steam for about 5 minutes.
  • Mix the veggies, cheese and spices with the quinoa.
  • Cut off the ends of 4 zucchini, then cut them in half lengthwise. Using a spoon, remove the fleshy centers. Brush the zucchini lightly with olive oil and grill cut-side down for 3-5 minutes.
  • Remove the zucchini from the grill and and sprinkle with kosher salt. Spoon in the quinoa stuffing, then top with grated fake Parmesan cheese. Grill indirectly on a medium high grill for 8-10 minutes until tender.
  • OR bake them covered with foil for 15 minutes, then uncovered for 5 minutes.
  • Sprinkle some salt, pepper and herbs on top and serve!