Zucchini Boats Stuffed with Herbed Quinoa Pilaf

• 2 large zucchini

• 1 tbsp evoo - olive oil

• 1 cup quinoa (you will have extra) 1 cup quinoa to two cups water

• 1 celery stick chopped small

• 2 tbsp parsley, cilantro or dill

• Fresh black pepper

• Saffron threads - a few

• 1/4 tsp chili powder

• 1/2 tsp salt

• 1/4 cup sour cream optional

• 1/4 cup cheese shreds

• 1/4 tsp masala spice

• A few almond or sesame seeds to drizzle on top

• Paprika for garnish
  
  I added a drizzle of guacamole when the boats were done. Looks beautiful and adds flavor and healthy fat. 👍
  
  
  

  - cut zucchini in half lengthwise
  - scoop center out with spoon
  - save the zucchini pulp, chop and sauté lightly with chili powder
  - in another pot add pulp, quinoa, spices, herbs, parsley (cilantro or dill), saffron, salt, cheese
  - fold in sour cream optional
  - dry inside of zucchini with paper towel
  - spoon the stuffing (quinoa pilaf) evenly in zucchini boats
  - drip a tad oil on top of each
  - sprinkle nuts or seeds on top and than garnish with paprika
  - place on lined baking sheet
  - bake at 350 degrees for 20-30 minutes
  - fork test if zucchini shells are tender
  
  Enjoy!