Moroccan Quinoa Zucchini Boats
There is a lot to love about these Moroccan Quinoa Zucchini Boats!
Zucchini is a great summer vegetable high in antioxidants and vitamin A to support our vision. Combining zucchini with quinoa (a gluten-free complete protein source - meaning it contains all nine essential amino acids) is a win!
Cumin: iron + digestion aid
Let’s focus on the spices – an often-overlooked valuable nutritional source.
I used cumin in this recipe, with a flavor I’d describe as earthy, nutty, and warm; comforting for a summer dinner. Cumin is very dense in iron, providing almost 20% of your daily iron needs in one teaspoon.
The benefits of iron are hard to recognize in your body until there’s a shortage. Iron preserves body vital functions and supports growth and development. It’s an important nutrient for everyone, but especially women and children. Iron supports bone and cell growth in kids and in women during all phases of their childbearing years - especially during menstruation, pregnancy and breastfeeding.
On top of iron, cumin aids digestion by increasing the activity of digestive proteins and may also reduce symptoms of irritable bowel syndrome (IBS). If you struggle with digestion, come learn more on the benefits of regular pooping!
Make food fun!
Last but not least – what makes all these nutritional ingredients even better is being in a BOAT! Having fun experiences with food encourages my sons to gobble up all their plants! Maybe you can encourage your little pirates at home to eat a zucchini boat too!
Ingredients
1 large or 2 medium zucchini
3 T extra virgin olive oil, divided
1 c dried Goji berries or raisins
2 c hot water (including Goji berry water)
3 cloves minced garlic
3 finely chopped green onions
3 carrots, diced
1 1/2 tsp ground cumin
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp salt
2 c water (feel free to use the Goji berry or raisin water!)
1 c quinoa
Juice of 1/2 lemon
1 can of rinsed and drained Eden Organic beans
1/4 c + 2 T chopped fresh parsley
1/4 c chopped fresh mint
1/4 c chopped fresh basil
Directions
Preheat oven to 400 F.
Slice zucchini lengthwise and baste with 1 T EVOO. Roast for 30 minutes, or until soft in the middle but still holding its shape.
Place Goji berries or raisins in a bowl and cover with hot water. Soak until soft and plump, about 10 minutes. Reserve the liquid and set the Goji berries aside.
Heat remaining EVOO in skillet over medium heat. Stir in garlic and onions and cook until onions have softened. Add carrots and dried spices. Cook until fragrant for a few minutes more. (If bottom of pan looks dry, add a little of the Goji berry water.)
Then add water, quinoa and salt. Bring to a boil, then reduce heat to low. Cook about 15 minutes until quinoa is tender and liquid absorbed.
Add plumped Goji berries or raisins, lemon juice, drained beans and 1/4 c each parsley, basil and mint.
When zucchini softened in the middle, scoop out the insides. Either discard or add to quinoa mixture and stir. Spoon the quinoa mixture into the zucchini boats. Top with fresh parsley.
Enjoy!
Written in conjunction with Stephanie Dow