Quinoa Lentil Stuffed Zucchini Boats
Recipe by Shahzadi Devje
Discover how to turn a simple vegetable into a delicious, and satisfying dish with an easy filling of sautéed onion, garlic, tomatoes, quinoa, and brown lentils.
Makes 6 servings
1/4 cup brown lentils
3 cups water
1/2 cup quinoa
6 zucchini medium-large, sliced in half lengthwise
2 1/2 tbsp olive oil
1 onion medium
2 cloves garlic large
1/2 tsp sea salt some for sprinkling
1/2 tsp black pepper or too taste
1 tsp cumin powder
1 tsp coriander powder
1 cup cherry tomatoes cut in quarters
1/2 tsp red chili flakes
1/2 lemon fresh juice
Rinse and soak the lentils overnight.
Boil the lentils in 2 cups of water for 15-20 mins, or until al-dente.
Drain the lentils, rinse with cold water to stop them from cooking further and set aside.
At the same time, in a separate pot, cook the quinoa in 1 cup of water. Once it boils, turn the heat to low and place the lid, until all the water has been absorbed. Set aside.
Position a rack in the top of the oven and preheat the oven to 400ºF. Line a baking tray with grease proof paper.
Using a 1 teaspoon measuring spoon, scoop out the centre of the zucchini leaving a 1/4 inch border on all sides. Rub 1/2 tbsp of olive oil over all the zucchini boats. Sprinkle with salt and pepper to taste. Place the zucchini boats on the grease proof paper tray, skin side down, and set aside.
Heat the 2 tbsp olive oil in a pan or skillet over medium high heat. Add the onions, garlic and sauté for 2-3 minutes.
Add 1/2 tsp salt (or to taste), cumin, and coriander and stir well for 1 minute. Stir in the tomatoes and cook for 1-2 minutes.
Add the quinoa and lentils along with the red pepper flakes and mix well.
Divide the mixture into the prepared zucchini boats.
Cover with foil and bake for 20 minutes, or until cooked through.
Squeeze fresh lemon juice over the cooked boats and serve whilst hot.