Zucchini Boats with Red Quinoa, Almonds, and Golden Lemon

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Slice the zucchini lengthwise and, using a spoon, scoop out some of the flesh to form boats. Finely chop the removed flesh and set it aside. Place the zucchini on a baking tray, brush with 15 ml (1 tbsp) olive oil, and season with a little salt and pepper.

2. 2

   In a medium saucepan, bring the water to a boil. Add the rinsed red quinoa and a pinch of salt, reduce the heat, cover, and cook for 15 minutes or until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   Meanwhile, roast the zucchini boats for 12 minutes at 220 °C / 425 °F so they begin to soften without losing their shape.

4. 4

   Heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the red onion and cook for 3 to 4 minutes. Stir in the garlic, chopped zucchini flesh, and smoked paprika; cook 3 minutes more, stirring.

5. 5

   Add the fresh spinach to the skillet and cook for 1 to 2 minutes until wilted. Stir in the sliced almonds, lemon zest, and lemon juice. Mix well.

6. 6

   Add the cooked quinoa, 35 g (about 1/3 cup) of the grated Manchego cheese, the fresh parsley, the remaining salt, and the black pepper. Stir until the filling is well combined and taste to adjust seasoning.

7. 7

   Fill the zucchini boats with the quinoa mixture, pressing lightly. Drizzle with the remaining 15 ml (1 tbsp) olive oil and sprinkle the remaining 15 g (about 2 tbsp) Manchego cheese on top.

8. 8

   Bake again for 18 minutes at 220 °C / 425 °F, until the zucchini is tender and the top looks golden. Let rest for 3 minutes before serving.