Stuffed Zucchini Boats with Quinoa and Pine Nuts

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March 28, 2017

Recipe by A Spicy Perspective


5 average sized zucchini squash, halved lengthwise

3/4 cup dried quinoa

2 tablespoons olive oil, divided

1/2 cup chopped red bell pepper

1/2 cup chopped yellow bell pepper

1/4 cup chopped red onion

2 garlic cloves, minced

1 tablespoon chopped fresh tarragon

1/4 cup grated parmesan cheese

1 ounce pine nuts

Salt and pepper


1For directions visit A Spicy Perspective


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