Vegan Cilantro-Lime Stuffed Zucchini with White Beans & Quinoa
Total time50 min
Prep time20 min
Cook time30 min
4.7(3)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!