Rating: 3.5 stars
357 Ratings
  • 5 star values: 86
  • 4 star values: 75
  • 3 star values: 97
  • 2 star values: 77
  • 1 star values: 22

Quinoa is a complete protein, containing all nine essential amino acids. It's also a good source of magnesium, which protects against osteoporosis.

Katherine Greenwald

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Credit: Petrina Tinslay

Recipe Summary test

hands-on:
20 mins
total:
55 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.

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  • Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.

  • Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.

  • Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup Parmesan. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.

Nutrition Facts

452 calories; fat 28g; saturated fat 6g; cholesterol 15mg; carbohydrates 34g; sodium 883mg; protein 20g; fiber 7g; sugars 5g.
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