Quinoa-Stuffed Zucchini Boats with Feta and Tomatoes

Cooking Steps

1. 

   Cook Quinoa

   Preheat oven to 400°F. Place quinoa, 1 cup water, and ¼ teaspoon salt in a small pot over high heat. Bring to a boil, then reduce heat to medium and simmer until water is evaporated and quinoa is tender, 10-12 minutes. Remove pot from heat, cover, and set aside.
2. 

   Prepare Ingredients

   Rinse all produce. Halve zucchini lengthwise. Using a spoon, scoop out flesh and discard, leaving a ¼-inch border, and place cut-side up on a foil-lined baking sheet. Halve tomatoes. Peel onion, halve, and mince half. Roughly chop parsley leaves, discarding stems. Mince garlic. Save remaining onion for a morning omelette.
3. 

   Roast Zucchini

   Rub insides of zucchini boats with 1 tablespoon olive oil and season with ¼ teaspoon salt and pepper as desired. Transfer to oven and roast until soft, about 8 minutes.
4. 

   Cook Filling

   While zucchini roast, heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add onion and sauté until soft and translucent, about 3 minutes. Add garlic and cook until fragrant, 1-2 minutes. Increase heat to medium-high. Add tomatoes to pan, season with ¼ teaspoon salt and pepper as desired, and cook until soft, 3-4 minutes. Remove from heat and stir in feta, quinoa, and parsley. Taste and add more salt and pepper as desired.
5. 

   Stuff and Roast Zucchini

   Evenly fill roasted zucchini boats with quinoa filling. Top with pine nuts. Return zucchini boats to oven and cook until pine nuts turn golden brown, 8-10 minutes. Meanwhile, in a large bowl, whisk together apple cider vinegar, honey, Dijon mustard, ⅛ teaspoon salt and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined.
6. 

   Plate Zucchini

   Add baby kale to bowl with dressing and toss to coat. Serve zucchini boats with kale salad. Enjoy your delightful dinner!