Easy and Hearty Quinoa and Turkey Zucchini Boats
This Easy and Hearty Quinoa and Turkey Zucchini Boats recipe is quick and easy and is sure to satisfy everyone around the table.
Ingredients
½ cup quinoa - prepare as directed on package (remember to rinse)
4 medium zucchini - trimmed and halved lengthwise
1 pound ground turkey (minced turkey)
1 medium yellow onion
2 teaspoons oregano
1 cup tomato - diced 
1 cup mushrooms
3 tablespoons basil - finely chopped
1 ½ cup Parmesan cheese - shredded
Instructions
- Preheat the oven to 475°F. Cook quinoa as directed until tender. Set aside.
- In a large skillet, bring 1 inch water to boil, add zucchini and cook until slightly softened, about 5-7 minutes.
- Remove zucchini from the skillet and with a small spoon scrape out zucchini pulp, leaving the skin intact. Use care not to dig too deeply to allow for about ¼ inch of inside flesh to remain. This will make the boats hold together much better.
- Wipe skillet clean, heat skillet to medium high heat, add turkey and crumble as it browns for about 5 minutes.
- Add in onion, mushrooms, oregano and pulp of the zucchini that was scraped out. Sauté until turkey is cooked through.
- Stir in quinoa and tomatoes and sauté for about 3-5 minutes.
- Stir in fresh basil.
- Spoon mixture into zucchini halves.
- Top each zucchini boat with 1-2 tablespoons of Parmesan cheese and bake for 5-10 minutes.
Notes
Alternatives: Tempeh or black beans could be used to replace the ground turkey.
Nutrition
Calories: 412kcalCarbohydrates: 26gProtein: 47gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 88mgSodium: 680mgPotassium: 1222mgFiber: 5gSugar: 8gVitamin A: 1123IUVitamin C: 43mgCalcium: 518mgIron: 4mg
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