Vegan Quinoa-Stuffed Grilled Zucchini

Grilled zucchini is often assigned the lesser function of a aspect dish, however including a hearty grain stuffing upgrades it to a important course. For the filling, quinoa is cooked in a combination of cashews, garlic, and seasonings which can be blended till thick and creamy, then the entire thing is stuffed into hollowed-out zucchini. Sandwich the squash halves collectively and grill till barely charred on the surface. Serve with a vibrant vegetable salad for a wholesome and satisfying vegan meal.

Sport plan: The cashews have to be soaked for two hours earlier than cooking, so plan accordingly.

See extra grilled vegetarian important dishes. by Christine Gallary

• Yields: 6 servings
• Issue: Simple
• Whole: 1 hr 20 minutes, plus 2 hrs cashew soaking time

Components (16)

For the quinoa:

• 1 1/4 cups water
• 1/2 cup uncooked cashews
• 1 1/2 teaspoons olive oil
• 1/2 medium garlic clove, coarsely chopped
• 1/2 teaspoon kosher salt, plus extra as wanted
• 1/4 teaspoon plus 1/8 teaspoon floor cumin
• 1/8 teaspoon cayenne pepper
• 1/2 cup quinoa, any shade or selection
• 2 tablespoons finely chopped contemporary Italian parsley leaves
• 3/4 teaspoon finely grated lemon zest (from about 1 medium lemon)
• 1 teaspoon freshly squeezed lemon juice

For the zucchini:

• 6 medium zucchini (about 2 kilos)
• 2 tablespoons olive oil
• Kosher salt
• Freshly floor black pepper
• 24 toothpicks

Directions

For the quinoa:

1. Place the water and cashews in a blender and let sit till softened, about 2 hours.
2. Add the oil, garlic, measured salt, cumin, and cayenne and mix till easy. Switch to a medium saucepan.
3. Rinse the quinoa in a strainer below chilly water till the water runs clear. Switch to the saucepan with the cashew combination and stir to mix.
4. Carry to a simmer over medium warmth. Cut back the warmth to low and proceed to simmer, stirring often with a wood spoon and ensuring to scrape the underside and sides of the pan, till the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 to twenty minutes. (Whereas the quinoa is cooking, warmth the grill and put together the zucchini.) Take away from the warmth.
5. Add the parsley, zest, and lemon juice and stir to mix. Style and season with extra salt as wanted; put aside.

For the zucchini:

1. Warmth a charcoal or gasoline grill to medium excessive (about 375°F to 425°F).
2. Reduce every zucchini in half lengthwise. Utilizing a small spoon, scoop out and discard the flesh, leaving about 1/4 inch intact across the periphery. Place the zucchini halves on a baking sheet.
3. Brush the within and outdoors of the zucchini halves with the entire oil, then generously season either side with salt and pepper; put aside.
4. When the quinoa combination is prepared, divide it evenly among the many zucchini halves, spreading it into a good, flat layer. Shut the zucchini halves, matching the halves if potential, to sandwich the filling. Safe every zucchini with 4 toothpicks, crossing 2 toothpicks at every finish.
5. Place the stuffed zucchini on the grill. Shut the grill and prepare dinner till grill marks seem on the underside, about 6 minutes. Fastidiously flip the zucchini over, shut the grill, and prepare dinner till grill marks seem on the second aspect and the filling is heated via, about 5 to six minutes extra. Switch to a serving platter, take away the toothpicks, and serve.