Quinoa-Stuffed Whole Zucchini With Cheese

Ingredients

• 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)

Directions

1. 1

   Combine quinoa and broth in a medium saucepan. Bring to a boil over high heat. Reduce heat; simmer gently 10 minutes.

2. 2

   Stir in lima beans; continue to simmer 5 to 6 minutes or until liquid is absorbed.

3. 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. 4

   Chop flesh and set aside. Place hollowed chayote halves in microwave-safe dish.

5. 5

   Cover with vented plastic wrap and cook at high power 5 to 8 minutes or until crisp-tender.

6. 6

   Heat a large nonstick skillet over medium-high heat. Add oil, then chopped squash pulp; stir-fry 2 minutes.

7. 7

   Add salsa; simmer 3 minutes or until squash is tender. Stir ½ cup of salsa mixture into quinoa mixture.

8. 8

   Arrange cooked squash halves, cut side up on four serving plates; sprinkle with salt. Mound remaining salsa mixture into the squash halves.

9. 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.