4 large zucchini
1 cup quinoa
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1 cup water
1 medium carrot
1 medium beet
1 medium onion
1 small bunch parsley
1 tablespoon fresh dill
1 tablespoon lemon juice
Heat oven to 375 degrees. Halve zucchini lengthwise and scoop out the seeds to create a hollow in the zucchini for the quinoa stuffing. Place hollowed zucchini in a large, greased baking dish, scooped-side down, and bake 10-15 minutes.
Prepare quinoa with water according to package directions. While quinoa boils and zucchini bakes, chop the carrots, beets, onions and parsley.
Once quinoa has finished, fluff with a fork, the chopped vegetables and parsley, dill and lemon juice; toss until well combined.
After zucchini has cooked, carefully flip so hollowed side is up. Scoop quinoa stuffing into the cooked, zucchini halves and return "boats" to the oven. Bake another 5-10 minutes to heat through. Serve immediately.