Credit for this tasty vegetarian dish goes to May I Have That RECIPE?
Now that people are supplying me with more very tasty vegetarian recipes, I'm absolutely happy to share! Enjoy!
Ingredients:
- 1 cup water
- ¼ tsp salt (or to taste)
- ⅓ cup quinoa, rinsed
- 1 tbsp olive oil
- 3 large zucchini
- 1 small onion, diced
- 1 clove garlic, minced
- 3 baby bella mushrooms, chopped very small
- ¼ tsp salt
- ⅛ tsp pepper
- 1 tbsp balsamic vinegar
- 2 tbsp chopped walnuts or pecans
- Sauce:
- 1 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1-28oz can crushed tomatoes
- ¼ tsp salt
- ⅛ tsp pepper
- 1 tbsp lemon juice
- 1 tbsp chopped mint
Preparation:
Bring water to a boil. Add salt and quinoa, reduce heat to medium, cover and cook for 10 minutes or until tender. Drain well and set aside.
Cut each zucchini in half, then cut each half in two,
lengthwise (you will end up with 4 pieces per zucchini). Gently, remove the
inside of each piece using a spoon (do not discard), being careful not break
the skin. Set aside
Preheat the oven to 375F
Chop the flesh of the zucchini that you removed. In a large
non-stick skillet, heat 1 tablespoon of olive oil. Add onion, garlic, chopped
zucchini, and mushrooms and cook over medium-high heat for 6-7 minutes, or
until all the water from the veggies has evaporated, stirring often. Add salt,
pepper and balsamic vinegar and cook for another minute. Transfer to a bowl,
add cooked quinoa and walnuts, toss well and set aside
To prepare the sauce, heat 1 tablespoon of olive oil in a
large, deep skillet. Add garlic and cook over medium heat for about 30 seconds.
Add canned tomatoes, salt, and pepper and continue cooking, covered for 6-7
minutes. Add lemon and mint, and cook for another 3 minutes
Coat a 13x9-inch baking dish with cooking spray. ladle about ⅔ of the sauce on the bottom. Spoon the quinoa mixture into the emptied zucchini pieces and arrange them over the sauce. Ladle the rest of the sauce on top. Cover with tin foil and bake for 30 minutes. Remove the foil and cook for another 20 minutes. Serve warm.
Blessed be… and happy cooking!