Roasted Curry Quinoa Stuffed Zucchini

Name: Roasted Curry Quinoa Stuffed Zucchini
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 T. unsalted butter; ½ c. chopped onion; ½ c. chopped red bell pepper; 1 large clove garlic; ⅓ c. golden raisins; 2 T. water; ½ c. quinoa; 1 tsp. honey; 1 tsp. curry powder; ½ tsp. cumin powder; pinch of cayenne powder; kosher salt; freshly ground black pepper; 4 medium zucchinis; extra virgin olive oil; 2 T. sliced and randomly chopped almonds; ¼ c. chopped fresh cilantro

User Reviews

4.5

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
8 servings
Calories
115 kcal
Course
Side Dish
Cuisine
American

Roasted Curry Quinoa Stuffed Zucchini

Iris Warren

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This recipe for Roasted Curry Quinoa Stuffed Zucchini is fresh and bright, yet warm and comfy!

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Ingredients

Servings

2 T. unsalted butter
½ c. chopped onion
½ c. chopped red bell pepper
1 large clove garlic minced
⅓ c. golden raisins
2 T. water
½ c. quinoa cooked according to package instructions, drained
1 tsp. honey
1 tsp. curry powder If you don't like alot of heat, use a sweet curry powder, or just use less regular curry powder
½ tsp. cumin powder
pinch of cayenne powder
kosher salt
freshly ground black pepper
4 medium zucchinis
extra virgin olive oil
2 T. sliced and randomly chopped almonds
¼ c. chopped fresh cilantro

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Instructions

In a large skillet, melt butter over medium to medium-high heat. Add onion and red pepper, and sauté until softened. Add garlic and sauté for 1 minute more. Add raisins, water, cooked quinoa, honey, curry, cumin, and cayenne. Stir everything together and cook for a minute or so to let the spices heat up and become fragrant. Season to taste with salt and pepper. Remove from heat and set aside.
Preheat oven to 425° F.
Trim the ends off the zucchinis and cut in half lengthwise. Trim a very thin strip from the bottom of each half so they will lay flat. Using the tip of a spoon, scoop out seeds and some of the flesh to create a boat. Brush inside and outside of zucchini boats lightly with oil and then season lightly with salt and pepper. Place zucchini boats on a rimmed baking sheet lined with parchment paper and bake for about 10 minutes, or until zucchini is slightly softened.
Remove from oven and scoop the curry quinoa evenly into zucchini boats. Bake for another 5 to 10 minutes, or until curry quinoa is hot and zucchini is tender and softened to your liking. Sprinkle with almonds and cilantro, a bit more salt and black pepper if desired, and serve immediately.

Notes

from a farmgirl’s dabbles

Nutrition Information

Show Details

Serving 1 Calories 115kcal (6%) Carbohydrates 14g (5%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Cholesterol 8mg (3%) Sodium 89mg (4%) Fiber 2g (8%) Sugar 8g (16%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 115 kcal

% Daily Value*

Serving	1
Calories	115kcal	6%
Carbohydrates	14g	5%
Protein	3g	6%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	4g	24%
Cholesterol	8mg	3%
Sodium	89mg	4%
Fiber	2g	8%
Sugar	8g	16%