This recipe is a delicious zucchini stuffed with sausage and quinoa. This meal is light, completely gluten-free and low-calorie. Nutritional values (per serving) Calories: 293 Protein: 22 g Fat: 13 g Carbohydrates: 23 g Sodium: 626 mg Potassium: 911 mg Cholesterol: 58 mg Calcium: 150 mg Iron: 3 mg Vitamin A: 41 mg Vitamin C: 806 international units Servings: 4 Preparation: 40 minutes Cooking: 40 minutes Total time: 1 hour 20 minutes Ingredients 1 tablespoon extra-virgin olive oil 1 small onion, chopped 1/2 cup quinoa 1 cup water 1 cup cherry tomatoes, each tomato chopped in 4 1 tablespoon finely chopped fresh marjoram, or 1 teaspoon dried 4 medium-size zucchinis 1/2 teaspoon freshly-ground pepper 1/8 teaspoon salt 1/3 cup parmesan 3 sweet or spicy turkey sausages Instructions Heat the oil in a large pan over medium-high heat then add the sausage and onions and turn, chopping the sausage with a spoon as they cook. Cook for about 5 minutes until the sausage are no longer pink. Add the quinoa and water and bring to a boil, then lower the heat, cover and cook, stirring once or twice in the process until the water is absorbed and the quinoa is tender. This takes about 15-20 minutes. Turn off the heat and add the tomatoes and marjoram. In the meantime, chop each zucchini in half from top to bottom, removing a thin slice from the bottom so the zucchini can sit pulp-up. Remove pulp and leave a 1/2 cm thick shell. Put…
This recipe is a delicious zucchini stuffed with sausage and quinoa. This meal is light, completely gluten-free and low-calorie.