Another gluten free beauty. These are easy to throw together which is golden in my book. You can also go them on the grill. We serve these with a huge Mexican salad and fruit smoothies!
Quinoa-Turkey Stuffed Zucchini
serves 4-6
8-10 zucchinis, halved and seeded
2T coconut oil, melted
1 onion, finely chopped
1 garlic clove, minced
1 lb. ground turkey
1c cooked Quinoa
1 tsp. cumin
salt and pepper to taste
1/2c chopped green chile's
2 tomatoes, seeded and chopped
Mexican cheese, shredded, optional
Preheat your oven to 450 degrees. Spray and wash the outside of the zucchini, chop off the top of the zucchini and cut in half. Scoop out enough of the zucchini to make a "boat". Lay cut side down in a 9X13" pan. Add 1/2-3/4c water into the bottom of the pan. Cover with foil and bake approx. 15 mins. zucchini should begin to soften. In skillet heat oil, add onions and cook until soft. Add minced garlic and saute 1 minute longer. Set aside. In the same skillet brown ground turkey. Season with cumin, salt and pepper. Stir in chopped tomatoes and green chile's. When the turkey is cooked, drain off excess liquid. Then stir in the onion mixture and the quinoa. Uncover the baking dish and pour out any excess water. Flip the zucchini over and season with salt and pepper. Fill the "zucchini boat" with the turkey-quinoa mixture. Sprinkle with the Mexican cheese if desired. Bake uncovered at 450 degrees for approx. 10 mins. You can serve with your favorite salsa, guac or eat it just plain! Enjoy!
*To make this meal meatless you could substitute the ground turkey with a cup of cooked black beans!*
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