What’s Cookin’ Wednesday: Quinoa Stuffed Zucchini 


We’ve been eating a ton of quinoa lately. Rue absolutely loves it and it’s so good for you, it’s silly not to incorporate into your repertoire. Quinoa is an ancient South American grain. It’s actually the seed of the chenopodium plant, so it’s naturally gluten free. It cooks like rice and looks like a cross between amaranth and couscous. It’s packed with protein, fiber, antioxidants, amino acids, minerals, and vitamins – making it a true superfood!

One of my favorite ways to eat quinoa is to stuff zucchini with it. You could also stuff bell peppers, squash, or tomatoes. These zucchini boats would be great to take to the beach or the zoo for a picnic because you can just pick them up and eat them!

Disclaimer: If you like my recipe, click the links below and I’ll get a little dough. (When you click on the affiliate links below, I will receive an itty bitty commission from Amazon.com.)


(c=cup; t=teaspoon; T=tablespoon)
Serves 4


½ c quinoa
1 c water
2 medium zucchini, cut in half and center scooped out and reserved for filling
¼ c unrefined coconut oil, melted
½ small red onion, small dice
¼ green bell pepper, small dice
2 cloves garlic, minced
1 roma tomato, diced
1 t oregano, chopped
1 t cumin
½ c manchego cheese, grated
¼ c cilantro, chopped
1 lime, zested & juiced
Sea salt & pepper to taste


Heat oven to 400 degrees and line baking sheets with parchment paper. Brush zucchini boats with coconut oil and season with salt and pepper and bake until slightly softened (about 5-10 minutes).

Put quinoa and water in a small pot and season with salt. Bring to a boil and turn down to a simmer and cook through until tender (about 15-20 minutes).

Warm a skillet over medium high heat. Add 2 tablespoons of coconut oil and saute onion and bell pepper with salt and pepper until slightly softened. Add garlic, tomato, zucchini, oregano, and cumin and cook for another two minutes.

Add vegetable mixture and remaining ingredients to quinoa and season with salt and pepper. Stuff zucchini, sprinkle with cheese, and bake for another 10-15 minutes until cheese is melted and zucchini are golden brown around the edges.

NOTE: Manchego is a Spanish sheep’s milk cheese that you can find in most grocery stores in the specialty cheese section. If you don’t have manchego, parmesan, pecorino romano, monterey jack, or mozzarella  would all be nice substitutes.




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