Quinoa-Stuffed Whole Zucchini With Cheese

• 1 cup quinoa
• 2 cups low sodium chicken broth
• 1 cup frozen baby lima bean
• 2 large zucchini (about 1 1/2 pounds)
• 1 12 teaspoons garlic-infused olive oil
• 1 cup tomatillo salsa or 1 cup salsa verde
• 1 teaspoon salt
• 12 cup crumbled farmer cheese
• 3 tablespoons minced cilantro
• 14 cup toasted pumpkin seeds (optional) or 14 cup sunflower seeds (optional)

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

quinoa, chicken broth, frozen baby lima bean, zucchini, garlic, salsa, salt, farmer cheese, cilantro, pumpkin seeds

Taken from www.food.com/recipe/quinoa-stuffed-whole-zucchini-with-cheese-253203 (may not work)