Sun-Dried Tomato Pesto Quinoa with Roasted Zucchini


  • 2 medium to large Zucchini
  • 2 medium to large Yellow Squash
  • 12 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


  1. Cook Quinoa as directed on package, I used Ancient Harvest brand so cooking time on this recipe reflects that.
  2. While Quinoa is cooking prepare the rest
  3. Preheat oven to 425 degrees
  4. Cut ends off of Zucchini and Squash, then cut lengthwise in half, and scoop out the seeds in the center
  5. Rub Zucchini and Squash with EVOO and sprinkle with Salt and Pepper
  6. Place on a baking sheet and bake 7 minutes on each side
  7. When Quinoa is fully cooked add Shallots, Sun-Dried Tomatoes, and mix well
  8. Stuff the Quinoa into the hollowed out part of Zucchini, Squash, and serve
  9. Enjoy!
Recipe Card powered byTasty Recipes