Zucchini stuffed with Quinoa and Cannellini Beans

                                      

Ingredients 

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)