- 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)
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.
*From Kristine’s Kitchen