Flavors n Feasts: QUINOA STUFFED ZUCCHINI AND YELLOW SQUASH BOATS

Quinoa has come a long way in the last few years. From health stores to the mainstream, its high protein content and delicate texture have made it a popular substitute for pasta and rice.
It is one of my favorite health foods!

You might think this is a grain. But actually they are seeds like sago(sabudana) thats fluffs and get transparent when cooked. I usually cook quinoa pulav with veggies and spices. It is light and healthy. But sometimes it gets boring and monotonous. So trying something new took me to realsimple.com. I liked the concept and with little variation i made my new favorite quinoa recipe. I am sure you willl love it too.

Ingredients
Zucchini and yellow squash - 1 each (that will make 4 boats.)
Olive oil - 2 tbsp
Mozzarella cheese - 1/4 cup

For stuffing
Quinoa- 1 cup
Tomatoes- 1 medium sized chopped
Bell peppers - 1/2 chopped
Onions - 1/2 chopped
Ginger-Garlic paste - 1 tsp
Salt to taste
Cilantro - 2 tbsp chopped
Italian seasoning(Dried Basil,Oregano,Thyme,Chives & Sage Mix) I used ready made available in stores.
Red pepper flakes - A pinch or as per taste.
Crushed pepper - 1/4 tsp
Feta cheese - 1 tbsp (optional)
Method

Wash Quinoa under running water for at least 2 minute. Rub and swish the quinoa with your hand while rinsing.
Measure out 1 cup quinoa and 2 cups liquid. Bring water to boil. Add quinoa and once it starts boiling lower the heat and cover.
Cook for 15 minutes. Remove lid , fluff with a fork and cool.
Heat oil in a wide pan. Add Ginger garlic paste and onions. Cook till the onions are transparent . Add tomatoes & bell-peppers and give a nice stir & cook for 2 to 3 minutes.
Add cooked quinoa to the veggies along with salt , pepper, red pepper flakes( you can avoid if you dont want it to be spicy)& Seasoning mix and feta cheese.
Mix everything well. Stuffing is ready.
Preheat oven to 400 degree F.(200 degree C)
Line the baking tray with Parchment paper or aluminium foil.
Slice the Zucchini and squash in half lengthwise. Carve out the seeds using spoon to make boats.
Spray them with olive oil , salt and pepper.
Fill the boats with the stuffing and place on baking tray. Sprinkle cilantro in top.
Cover them with Aluminium foil and bake in the oven for about 15 minutes.
After 15 minutes Sprinkle the mozzarella cheese and bake until the cheese melts. For about 10 minutes. (Do not cover them with foil at this step) Make sure not to burn the cheese.
The Zucchini boats are ready to serve . Serve with any sauce of your choice and the salad on side. I made Persimmon pomegranate relish.