Quinoa-Stuffed Whole Zucchini With Cheese

30 min | 10 min prep

SERVES 4

• 1 cup quinoa
• 2 cups low sodium chicken broth
• 1 cup frozen baby lima bean
• 2 large zucchini (about 1 1/2 pounds)
• 1 1/2 teaspoons garlic-infused olive oil
• 1 cup tomatillo salsa or salsa verde
• 1 teaspoon salt
• 1/2 cup crumbled farmer cheese
• 3 tablespoons minced cilantro
• 1/4 cup toasted pumpkin seeds (optional) or sunflower seed (optional)

1. Combine quinoa and broth in a medium saucepan. Bring to a boil over high heat. Reduce heat; simmer gently 10 minutes.
2. Stir in lima beans; continue to simmer 5 to 6 minutes or until liquid is absorbed.
3. Meanwhile, cut zucchini lengthwise in half. Cut out and discard seeds. Using a sharp paring knife, cut out flesh leaving a 1/3-inch-thick shell.
4. Chop flesh and set aside. Place hollowed chayote halves in microwave-safe dish.
5. Cover with vented plastic wrap and cook at high power 5 to 8 minutes or until crisp-tender.
6. Heat a large nonstick skillet over medium-high heat. Add oil, then chopped squash pulp; stir-fry 2 minutes.
7. Add salsa; simmer 3 minutes or until squash is tender. Stir ½ cup of salsa mixture into quinoa mixture.
8. Arrange cooked squash halves, cut side up on four serving plates; sprinkle with salt. Mound remaining salsa mixture into the squash halves.
9. Spoon quinoa mixture onto and around squash; top with cheese and cilantro. Sprinkle 1 tablespoon of pumpkin or sunflower seeds over each serving, if desired.

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