Sun-Dried Tomato Pesto Quinoa with Roasted Zucchini
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4-6 1x
- Category: Side Dish
- Cuisine: Gluten Free, Vegetarian
Ingredients
Scale
- 2 medium to large Zucchini
- 2 medium to large Yellow Squash
- 1–2 Tbs EVOO
- Pinch of Salt
- Pinch of Pepper
- 1/2 cup uncooked Quinoa
- 1 Tbs Shallots finely chopped
- 1/2 cup Sun-Dried Tomato Pesto
Instructions
- Cook Quinoa as directed on package, I used Ancient Harvest brand so cooking time on this recipe reflects that.
- While Quinoa is cooking prepare the rest
- Preheat oven to 425 degrees
- Cut ends off of Zucchini and Squash, then cut lengthwise in half, and scoop out the seeds in the center
- Rub Zucchini and Squash with EVOO and sprinkle with Salt and Pepper
- Place on a baking sheet and bake 7 minutes on each side
- When Quinoa is fully cooked add Shallots, Sun-Dried Tomatoes, and mix well
- Stuff the Quinoa into the hollowed out part of Zucchini, Squash, and serve
- Enjoy!
