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Quinoa Salad Stuffed Squash and Zucchini Boats

Bychefpatty

Quinoa Salad Stuffed Squash + Zucchini Boats

Print Recipe
Servings 6 Servings

Ingredients
  

  • Quinoa Salad:
  • 1 cup quinoa, rinsed
  • 1½ teaspoons salt, divided
  • 1 (15.5 ounce) can black beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels
  • 1 avocado, diced
  • 1 cooked sweet potato, baked or boiled- cubed
  • 1 fresh lime, juiced
  • 3 tablespoons olive oil
  • ½ teaspoon cracked black pepper
  • ½ teaspoon ground cumin, optional
  • Pico de Gallo:
  • 2 large tomatoes, diced
  • 3 green onions, sliced
  • 1 small garlic clove, finely chopped or grated
  • 1 small red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • ½ jalapeno, diced
  • handful fresh cilantro, finely chopped
  • 1 large lime
  • 1 teaspoon kosher salt
  • Squash + Zucchini Boats:
  • 3-4 large squash and/or zucchinis
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¾ cup Colby Jack cheese

Instructions
 

  • Quinoa Salad:
  • In a medium saucepan, bring 1-2/3 cups of water and 1 teaspoon salt to a boil. Add the quinoa, cover and simmer over low heat until all of the water has been absorbed, about 12 minutes. Uncover and let stand until cool, about 10 minutes.
  • In a large bowl, combine cooked quinoa with beans, corn, avocado, sweet potato, lime juice, olive oil, salt and pepper, and cumin (if using). Set aside until ready to use (It will continue to build flavor as it sits.)
  • Pico de Gallo:
  • Add all ingredients to a large bowl, and toss to combine. Cover and store in the refrigerator until ready to use.
  • Squash + Zucchini Boats:
  • Preheat oven to 425º Fahrenheit. Line a baking pan with parchment paper.
  • Cut the squash and/or zucchini in half lengthwise, trim off the stem ends and place on prepared pan. Use a melon baller or a spoon to carefully scoop the flesh out of the squash/zucchinis. Sprinkle salt, black pepper, and cheese. Transfer pan to oven and roast for 10 minutes until squahsh/zucchinis are crisp-tender. Add filling into the squash/zucchini boats and top with Pico de Gallo. Serve immediately or at room temperature. Enjoy!

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