1/2 cup red quinoa, rinsed
4 med zucchini
1 can (15 oz) cannellini beans, rinsed
1 cup grape or cherry tomatoes, quartered
1/4 cup pine nuts
2 cloves garlic, chopped
1/2 cup grated Parmesan cheese
3 tbs olive oil
Heat oven to 400°F. In a large saucepan, combine quinoa and one cup water. Bring to a boil. Reduce heat to medium-low, cover and simmer until quinoa is tender and water is absorbed. about 10-15 minutes.
Meanwhile, cut the zucchini in half lengthwise and scoop out seeds. Arrange in a large baking dish, cut sides up. Fluff the quinoa and fold in the beans, tomatoes, pine nuts, garlic and 1/4 cup of the cheese, and 2 tbs olive oil. Spoon the mixture into the zucchini. Top with the remaining oil and Parmesan cheese. Cover with foil and bake for 25-30 minutes, or until the zucchini is tender. Remove the foil and bake about 8 minutes more.
(this recipe has been adapted from Real Simple Magazine, Zucchini with Quinoa Stuffing)