I’ve nearly conceded that fall is on the way ~ so we’ve booked a preemptive trip to Cabo for November. What does this mean to a recipe? Well friends, lets just say because the summer didn’t show up this year, neither did the bikini body.
Cue panic mode.
It’s time for some serious work: weight training, running, clean diet, no booze and lots of water. That, and some MEAN recipes to keep cut and full. This bad boy is a favourite I adapted quite heavily from a quinoa cook book in my pantry.
3 large zukes
2 cups fresh spinach
4 large RIPE tomatoes diced
1 large carrot shredded
1 med yellow onion diced
2 large cloves garlic pressed or diced
1.5 cups quinoa rinsed and drained
1/4 cup pecans chopped
handful of fresh parsley chopped
1/2-1 cup veggie broth
1 tbsp coconut oil
1/2 tsp salt
pepper to taste
*OPTIONAL* Grated cheese/vegan cheese 1 cup
Pre-heat oven to 400.
In large pan heat coconut oil (olive in a pinch) to med/med high heat. Add garlic, onions and carrots. Sautee for 3 minutes.
Add 3/4 of the diced tomatoes & salt to the mixture. Cook for an additional 2 minutes.
Add quinoa and veggie broth & bring to a boil. Reduce heat to medium low. Cover and cook for a minimum of 15 minutes. You *may* need to add more liquid if your quinoa is not becoming tender, then cook for additional time.
In the meantime half and scoop out zucchini as pictured below. Do not make too thin/shallow or the zuke will burn!!! Keep middle for adding to a veggie soup broth mix or other dishes.
Once quinoa is completed, add spinach and cook until wilted – approx 2-3 minutes.
Scoop out mixture into boats, sprinkle with fresh tomato. Top with cheese/cheese substitute if desired. Place on baking sheet in oven for 20 minutes. Check for tenderness. If as desired, remove from oven and top with cracked pepper and parsley.