Ingredients
- ½ cup quinoa
- 1 cup water
- 4 large zucchini
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried oregano
- 1/8 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
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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.
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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.
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Whisk together the lemon juice, oregano, and salt. Stir it into the quinoa.
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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.
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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.
*From Kristine’s Kitchen
