Vegan Quinoa-Stuffed Grilled Zucchini

Name: Vegan Quinoa-Stuffed Grilled Zucchini
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 0 teaspoons cayenne pepper; 1 mediums garlic clove, coarsely chopped; 0 teaspoons ground cumin; 6 servings Kosher salt; 1 teaspoon freshly squeezed lemon juice; 1 teaspoons finely grated lemon zest (from about 1 medium lemon); 2 Tbsps olive oil; 2 Tbsps finely chopped fresh Italian parsley leaves; 118 milliliters quinoa, any color or variety; 118 milliliters raw cashews; 296 milliliters water; 907 grams medium zucchini (about; 24 toothpicks

Vegan Quinoa-Stuffed Grilled Zucchini might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 180 calories, 6g of protein, and 11g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have pepper, cashews, garlic clove, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 3 hours and 20 minutes.

Instructions

Place the water and cashews in a blender and let sit until softened, about 2 hours.

Ingredients you will need

Cashews

Water

Equipment you will use

Blender

Add the oil, garlic, measured salt, cumin, and cayenne and blend until smooth.

Ingredients you will need

Ground Cayenne Pepper

Garlic

Cumin

Salt

Cooking Oil

Transfer to a medium saucepan.Rinse the quinoa in a strainer under cold water until the water runs clear.

Ingredients you will need

Quinoa

Water

Equipment you will use

Sauce Pan

Sieve

Transfer to the saucepan with the cashew mixture and stir to combine.Bring to a simmer over medium heat. Reduce the heat to low and continue to simmer, stirring occasionally with a wooden spoon and making sure to scrape the bottom and sides of the pan, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 to 20 minutes. (While the quinoa is cooking, heat the grill and prepare the zucchini.)

Ingredients you will need

Zucchini

Cashews

Quinoa

Equipment you will use

Wooden Spoon

Sauce Pan

Grill

Frying Pan

Remove from the heat.

Heat a charcoal or gas grill to medium high (about 375°F to 425°F).

Equipment you will use

Grill

Cut each zucchini in half lengthwise. Using a small spoon, scoop out and discard the flesh, leaving about 1/4 inch intact around the outer edge.

Ingredients you will need

Zucchini

Place the zucchini halves on a baking sheet.

Ingredients you will need

Zucchini

Equipment you will use

Baking Sheet

Brush the inside and outside of the zucchini halves with all of the oil, then generously season both sides with salt and pepper; set aside.When the quinoa mixture is ready, divide it evenly among the zucchini halves, spreading it into an even, flat layer. Close the zucchini halves, matching the halves if possible, to sandwich the filling. Secure each zucchini with 4 toothpicks, crossing 2 toothpicks at each end.

Ingredients you will need

Salt And Pepper

Zucchini

Quinoa

Cooking Oil

Equipment you will use

Toothpicks

Place the stuffed zucchini on the grill. Close the grill and cook until grill marks appear on the bottom, about 6 minutes. Carefully flip the zucchini over, close the grill, and cook until grill marks appear on the second side and the filling is heated through, about 5 to 6 minutes more.

Ingredients you will need

Zucchini

Equipment you will use

Grill

Transfer to a serving platter, remove the toothpicks, and serve.

Equipment you will use

Toothpicks