Those of you who have been following Safari of the Mind this past summer will know that I’ve been inundated with fresh vegetables from the garden where I volunteer at. We have about 6 raised beds with an assortment of vegetables. There’s nothing quite so satisfying than picking your own fresh produce that you’ve toiled so hard at.
I picked up a package of the sprouted tri color organic quinoa from Trader Joe’s. Quinoa comes in three colors, black, red and golden. There is very little difference between the three varieties. All offer the same high quality nutrition and nutty, earthy flavor. Can you imagine my delight, when I found all three in one package? Trader Joe’s has done it again for me.
The recipe itself is a no-brainer. I simply sauteed and caramelized the onions, added some garlic, garden tomatoes and Italian seasonings. I added in some fresh corn, green peppers, fresh basil from the garden and parsley. In a separate pot I cooked the quinoa, then added it to the sauteed vegetables. I scooped out the flesh of the zucchini with a melon baller and saved the flesh for later use. I then stuffed the zucchini boats with all that veggie goodness and topped it with mozzarella and parmesan and baked it in the oven. Garnish with fresh basil and cilantro. That’s it friends, you can add whatever spices or vegetables you have on hand. It made for a wholesome and fulfilling meal.
Welcome everyone. I will be co-hosting this week. Please Join Fiesta Friday #137 by adding your link. Don’t forget to link your post to FiestaFriday.net and the co-hosts’ blogs. Your co-hosts this week are Loretta @ Safari of the Mind and Natalie @ Kitchen, Uncorked
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