Zucchini with Quinoa Stuffing
1/2 cup quinoa, rinsed
4 medium zucchini
1 15-ounce can cannellini beans, rinsed
1 cup grape tomatoes, quartered
2 oz. almonds, chopped
2 cloves garlic, chopped
3 oz grated Parmesan
4 tbsp olive oil
Heat oven to 400 degrees.. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to low and cover, simmer till the quinoa is tender and the water is absorbed about 12 to 15 minutes.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, 1/2 cup of the Parmesan, and 3 tbsp of the oil.Spoon this mixture into the zucchini. Top with the remaining tablespoon of oil and 1/4 cup Parmesan. Cover with foil and bake till the zucchini is tender about 25 to 30 minutes. Remove the foil and bake until golden about another 8 to 10 minutes.
Recipe originally from Real Simple
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When I was young we used to go "skinny dipping"; now we just "chunky dunk"
“The value of doing something does not lie in the ease or difficulty, the probability or improbability of its achievement, but in the vision, the plan, the determination and the perseverance, the effort and the struggle which go into the project. Life is enriched by aspiration and effort, rather than by acquisition and accumulation.”
― Helen Nearing, The Good Life