Grilled Zucchini Boats with Quinoa & Basil Vinaigrette is a light and flavorful dish perfect for a healthy meal. These zucchini boats are filled with a nutritious quinoa mixture, which adds a satisfying texture and protein to the dish. The quinoa is infused with a tangy basil vinaigrette, enhancing the freshness of the grilled zucchini. This recipe is ideal for a summer lunch or dinner, offering a delicious way to enjoy seasonal vegetables.
Ingredients:
- 4 medium zucchinis, halved lengthwise
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup crumbled feta cheese (optional)
- Salt and pepper to taste
For the Basil Vinaigrette:
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Prepare the Zucchini:
- Scoop out the center of each zucchini half to create boats. Lightly brush with olive oil, and season with salt and pepper.
- Grill the Zucchini:
- Preheat the grill to medium heat. Grill the zucchini cut side down for 5-7 minutes, or until tender with grill marks.
- Make the Quinoa Filling:
- In a bowl, mix cooked quinoa, cherry tomatoes, red onion, and feta (if using). Season with salt and pepper.
- Prepare the Basil Vinaigrette:
- In a blender, combine basil leaves, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth.
- Assemble the Zucchini Boats:
- Fill each grilled zucchini boat with the quinoa mixture. Drizzle with basil vinaigrette.
- Serve:
- Serve warm, garnished with extra basil leaves if desired.
Enjoy these Grilled Zucchini Boats with Quinoa & Basil Vinaigrette as a fresh and healthy meal option!
