Zucchini with Stuffed Quinoa

Quinoa (kinwa, kinuwa) is a flowering plant, harvests for its edible seeds, which is rich in protein, dietary fiber and minerals, plus B vitamins. It is not a grass and is gluten-free. It originated in the Andean region of northwestern South America some 5 200-7 000 years ago. People did not start eating it until 3-4 000 years ago in the Lake Titicaca basin of Peru and Bolivia.

Calabacines con Quinoa Rellena (Spanish)

Services 2

Preheat the over to 375F (190C)

1 cup (130 g) organic quinoa. I used a mixed bag of quinoa. 

2 cups (480 ml) water

goat cheese

cumin

cinnamon

garam masala

chopped organic: almonds and walnuts

chopped organic dried: apricots and figs

1 large organic zucchini

optional:

organic if possible...

• spicy sauce
• (dairy-free) yogurt
• other dried fruits and/or nuts
• raisons
• different spices to taste

~Quechua (Quechua: runasimi “people’s language", indigenous language by the Quechua peoples of Columbia, Ecuador, Peru, Bolivia, and Argentina)~

Cuzco Quechua (dialect of Peru):

huk 1. on the stove: add the quinoa to the water, cook uncovered until quinoa has absorbed all the water, cover, and let it steam for 5 minutes.

huk 1. in a rice cooker: add the quinoa to the water, cook, when done, unplug, and let it steam another 5 minutes

iskay 2. Mix all the ingredients with the cooked quinoa, except the zucchini.

kimsa 3. Cut the zucchini lengthwise.

 (a) If you have a small pan, cut the two lengths in half.

tawa 4. Hollow out the middle with a spoon.

pichqa 5. Chop the zucchini pulp.

suqta 6. Mix the pulp with the other bowl of ingredients.

qanchis 7. Spoon the mixture into the well of each zucchini and press down as you add more.

pusaq   8. Cover with aluminum foil.

isqun 9. Cook for 35-45 minutes. Check by sticking a folk into the side of the zucchini for softness.

chunka  10. Served with optional with sauce or yogurt on top.