High Fructose Corn Syrup Free Cilantro-Lime Stuffed Zucchini with White Beans & Quinoa

Total time50 min

Prep time20 min

Cook time30 min

High Fructose Corn Syrup Free Cilantro-Lime Stuffed Zucchini with White Beans & Quinoa

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Ingredients

4 servings

For the quinoa

1 cup quinoa, rinsed
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2 cups low-sodium vegetable broth

For the zucchini

4 medium zucchini (about 8 oz each)
3 tbsp extra-virgin olive oil, divided
½ tsp salt, divided

For the filling

¼ tsp black pepper
1 small red onion, finely diced
3 garlic cloves, minced
1 can (14 oz) diced tomatoes, drained
1 can (15 oz) white beans, drained and rinsed
1 tsp ground cumin
½ tsp ground turmeric
¼ tsp smoked paprika
2 tbsp fresh lime juice (from about 1 lime)
⅓ cup fresh cilantro, roughly chopped

For serving

lime wedges, for serving (optional)
extra fresh cilantro, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2
Combine the quinoa and vegetable broth in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the liquid is fully absorbed and the quinoa tails have unfurled, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

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