Zucchini boats with sprouted tri color quinoa and corn

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.

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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.

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A close up of the veggie goodness

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.

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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 

If you are new to Fiesta Friday, please read the guidelines

44 comments

    1. Thank you Arl. Yes, indeed it is a meal that is healthy and loaded with fresh vegetables. It is tough to keep everything in check when it comes to keeping a healthy lifestyle, but we all need to make changes from time to time, and I wish you the very best. Do keep us informed of how you are progressing. I know a couple bloggers who are also on that path.

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  1. What tasty looking “boats” Loretta! Trader Joe’s is the best place to find the unusual – I sometimes shop there just to peek around and see what’s new and always seem to come home with something different. I hate to see the end of all the fresh summer produce but then we will be into Fall and apples, pumpkins and squash. Great recipe to share with Fiesta Friday and thanks for co-hosting this week 🙂

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    1. Thanks Judi. I’m always foraging around Trader Joe’s for new and fresh ideas. Even though limited in certain aspects, I find it to be a treasure trove of unusual foods and a boatload of organic options. I also find the prices to be pretty decent compared to other larger chains around. Yes, I too am excited about Fall, bring on the pumpkins, squash and apples. I hope you have a pleasant week ahead.

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  2. Hi Loretta
    Zucchinis are a wonderful vegetable and you have a ot of lovely flavours going AND quinoa, can’t go wrong with that! 🙂
    Have a great weekend and thank you for co hosting FF!

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    1. Thank so much Petra. Zucchinis are ever so versatile aren’t they? I’m sure you could come up with some of your innovative recipes with this popular vegetable. This was the first time I added quinoa and the results did not disappoint. I hope you have a pleasant week ahead. 🙂

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    1. Thank you Ronit. I’m all up for trying this again with a different grain, maybe farro the next time? All the Italian flavors shone in these boats. Thanks for stopping by, have a wonderful week ahead. 🙂

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    1. Thanks Suzanne, it was certainly something I would try again with the veggies and perhaps a different grain like farro. I also used the low-fat mozzarella and didn’t feel quite so guilty. How is your new diet coming along? I’ve seen some major changes in your recipes and they all still look so appetizing and nutritious. Have a wonderful week ahead.

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    1. Thanks Elaine….I certainly feel so blessed to have these fresh, organic vegetables where I volunteer. The best part? Not many of the other volunteers enjoy the yield as much as I do, so it’s a win-win situation. 🙂 Have a great week ahead and thanks for stopping by.

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  3. These boats look amazing Loretta! I just love all of the fresh ingredients and whole grains. We’ve been experimenting with Zucchini and I just love seeing all of the ways to cook it. I’ve even gotten John into it (a little). Thank you so much for hosting this week! We’ll have to do it together some day. I’m scheduled in a few weeks and looking forward to taking the time to talk to everyone on FF! Enjoy your weekend!

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    1. Thank you Julie and thanks for stopping by. Let me know what you come up with in your experimentation. I think I’ll try it with a different grain like farro the next time around. I’m making the most of the garden produce before the cooler weather sets in. I’ve even started freezing tomatoes, peppers and herbs. Nothing quite like fresh basil in the winter time (well not exactly) 🙂 I chop up the herbs in an ice cube tray and douse it with some olive oil or home-made chicken stock. Win-win! Enjoy your week ahead.

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      1. Julie, yes, I chop them and put it in an ice cube tray and pour either olive oil or stock to the rim. Then remove them and put them in ziploc bags for the winter. They have never really turned black thay way. How do you do yours in the microwave?

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    1. Thanks Zeba, it really was quite delicious, I think I’ll repeat it the next time around, perhaps this time with a different grain like farro. I too have stuffed bell peppers and also tomatoes with ground turkey and other seasonings and they were just as filling and flavorful. Thanks for stopping by, enjoy your week ahead 🙂

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  4. Healthy food can look and taste delicious too!! That was the first thought which came to my mind when I saw those loaded zucchini boats. I haven’t tried the red quinoa as yet but would love to try it now. Awesome recipe Loretta 👍☺
    Regards
    Ana

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  5. Delicious looking boats Loretta 😀 Just my thing (minus the cheese) and I’ve still got courgettes (Zucchini) growing in the garden. I think whatever you make with something home-grown is extra tasty! 🙂 I might try these with millet as that’s what I’m playing with this week! Thanks for sharing and for the great photos!

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    1. Thanks so much, I love any kind of stuffed vegetables, you can really play around with the ingredients. Your millet sounds intriguing, do let me know how you make out with it, I’m sure it will be wonderful 🙂

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