Greek Quinoa Grilled Zucchini Boats

• Vegetarian
• Gluten free

• Produce

  • 1 cup Cherry tomatoes
  • 1/2 tsp Oregano, dried
  • 1 tbsp Parsley, fresh
  • 1/4 cup Red onion
  • 4 Zucchini, large

• Condiments

  • 1/2 cup Kalamata olives, pitted
  • 1 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1/8 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/4 cup Feta cheese

• Liquids

  • 1 cup Water

Found on kristineskitchenblog.com

Description

Ingredients

• ½ cup quinoa
• 1 cup water
• 4 large zucchini
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• ½ teaspoon dried oregano
• ⅛ teaspoon kosher salt
• 1 cup cherry tomatoes, halved
• ½ cup pitted kalamata olives, quartered
• ¼ cup finely chopped red onion
• 1 tablespoon chopped fresh parsley
• ¼ cup crumbled feta cheese (omit to make vegan)

Directions

• Rinse the quinoa under cold water and drain. Place quinoa and 1 cup water in a small saucepan. Bring to a boil, reduce heat to a low simmer, and cover. Cook for 10 minutes, or until water is absorbed. Transfer to a large bowl to cool slightly.
• Meanwhile, heat a grill or grill pan over medium heat. Slice the zucchini in half lengthwise and use a small metal spoon to scoop out the insides. Brush cut sides of zucchini with olive oil. Grill zucchini, cut side down, for 4-6 minutes, until crisp-tender. Transfer to a baking dish or baking sheet.
• Whisk together the lemon juice, oregano, and salt. Stir it into the quinoa.
• Halve the tomatoes, quarter the olives, and chop the red onion and parsley. Add these to the bowl with the quinoa, along with the feta cheese. Stir to combine.
• Scoop filling into the grilled zucchini boats. Serve immediately or refrigerate until ready to serve. Zucchini boats may be served cold or at room temperature.