Quinoa Stuffed Zucchini

• 1/2 cups Quinoa, Uncooked
• 1 cup Vegetable Or Chicken Broth
• 1 Tablespoon Olive Oil
• 1 whole Large Onion, Diced
• 1 whole Red Pepper, Diced
• 3 whole Carrots, Peeled And Diced
• 5 whole Tomatoes, Diced
• 3 cloves Garlic, Minced
• 1/2 teaspoons Salt And Pepper, Or To Taste
• 4 whole Zucchini
• 2 ounces, weight Queso Fresco Or Cotija

1. In a sauce pan, combine quinoa and broth. Bring to a boil, lower the heat and simmer for 15 minutes. Turn off the heat and set aside.
2. Heat oil in a pan, add onion and cook until translucent. Add red pepper and carrots and cook for another 5 minutes. Add tomatoes, garlic, salt and pepper. Continue to cook until tomatoes have cooked down. Then add the quinoa, turn off the heat and stir together.
3. Slice the zucchinis in half lengthwise and spoon out the center (I actually diced up the stuff I spooned out and added it to the quinoa mixture. No waste!).
4. Fill the zucchini with the quinoa mixture and bake at 400u0b0F for about 30 minutes (depending on the size of your zucchini, times may differ). I used the toaster oven.
5. Take the zucchini out of the oven, sprinkle with cheese and bake for an additional 5 minutes, or until the cheese has melted.
6. Serve and enjoy!

quinoa, vegetable or chicken broth, olive oil, onion, red pepper, carrots, tomatoes, garlic, salt, zucchini

Taken from tastykitchen.com/recipes/sidedishes/quinoa-stuffed-zucchini/ (may not work)