Using fresh roasted zucchini, I filled these veggie boats with a super-flavorful quinoa mixture that was anything but boring or bland.
Quinoa is perfect for adding protein to vegetarian diets while also keeping dishes gluten free. I have learned that adding lots of flavors to quinoa makes it tastier, since it absorbs most liquids it is combined with. I cooked my quinoa in vegetable broth for a flavor punch, and also added lots of sun-dried tomatoes, pine nuts and sweet currants (or you can easily substitute with raisins).
This is a wonderful side dish for grilled chicken or fish, but it doubles as a main course if you invite your vegetarian friends over for dinner.
This meat-free and gluten-free dish is not only healthy but a great way to enjoy lots of vegetables and keep things simple without sacrificing flavor.
Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes
For the zucchini
For the quinoa
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