Serves 4
Prep time 20 minutes
Ingredients:
4 medium sized zucchini
1 cup cooked quinoa
1 cup cooked chick peas
1/2 cup chopped sun dried tomatoes
1/4 c almonds, chopped
2 cloves garlic crushed
1 shallot
5 leaves fresh basil, chopped
1/4 cup fresh parsley, chopped
1/2 t salt
3 T olive oil
1t stone ground mustard
1/2 c freshly grated pecorino Romano cheese (optional)
Instructions:
Preheat oven to 350
Cut zucchini lengthwise and scoop out seeds. Brush lightly with olive oil.
In a small bowl combine remaining olive oil, salt, mustard and herbs
In a pan sauté shallot and garlic until translucent
In a large bowl combine quinoa, chickpeas, sun dried tomatoes, almonds.
Add shallot, garlic and olive oil mixture
Toss well but gently.
Divide mixture evenly amount zucchini boats and sprinkle with cheese.
Bake at 350 for 30-45 minutes
Enjoy!
