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Title: Zucchini Stuffed with Herbed Quinoa
Categories: Vegetables, Grains, Dkuhnen msn
Yield: 4 Servings
2 md Zucchini
1 T Olive oil
2 Green onions, minced
2/3 c Chicken stock
1/3 c Quinoa, washed and drained
2 T Minced fresh parsley
1/8 t Crushed saffron threads
1/4 t Salt
1/8 t Freshly ground black pepper
Cut zucchini in half lengthwise; with a spoon, remove centre, leaving
1/4-inch shell. Chop pulp finely. In a large non-stick skillet,
heat oil over medium heat; cook onions and zucchini pulp for 5
minutes or until soft and dry. Add stock, quinoa and seasonings.
Cover and bring to a boil; reduce heat and simmer for 12 to 15
minutes or until liquid has been absorbed. Divide mixture between the
4 zucchini shells.
Microwave: Microwave zucchini shells on microwavable platter,
covered, at high (100% power) for 5 to 8 minutes (depending on size
of zucchini) or until they are just soft.
Oven: Bake in 350F oven for about 30 minutes or until shells are
tender.
Per serving: 102 calories, 3.3g protein, 4.6g fat, 13g carbohydrate,
2.4g fibre, 321mg sodium, 356mg potassium, 31mg calcium, 1.9mg iron.
Source: "Healthy Home Cooking", by Margaret Howard and Ellie Topp.
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