Try this easy, nutritious recipe with our Quinoa and Black Bean Zucchini Boats. It’s a recipe that’s not only a breeze to whip up but also a treat for your taste buds. Whether you’re planning a laid-back date night at home or juggling a busy week, this dish is your go-to for a quick, healthy fix. Simple yet packed with flavor, it’s chock-full of ingredients that are as good for your body as they are delicious. So, let’s get cooking and enjoy a meal that’s sure to be a hit on any occasion!
Boat load of wellness
Preparing this dish is a straightforward way to incorporate a range of nutrients into your diet. The combination of high-fiber quinoa and black beans promotes digestive health and blood sugar stability, making it an excellent choice for those managing diabetes or looking to maintain a healthy weight. The high protein content from both quinoa and black beans also makes this meal ideal for muscle repair and growth, important for active women or those looking to increase their protein intake.
The zucchini is a low-calorie, nutrient-dense base, contributing to the meal’s overall hydration and nutrient profile without adding excess calories. This makes the Quinoa and Black Bean Zucchini Boats an excellent option for anyone looking to nourish their body while keeping an eye on calorie intake.
The simplicity of this recipe makes it perfect for busy weeknights or meal prep for the week ahead. It’s a dish that proves eating healthily doesn’t have to be complicated or time-consuming. Instead, it can be a delicious!
Ingredients:
- 1/2 cup Quinoa (dry, rinsed)
- 4 Zucchini (medium)
- 2 tsp Extra Virgin Olive Oil
- 1 1/2 cups Black Beans (cooked)
- 1 cup Salsa (plus more for topping)
- Sea Salt & Black Pepper (to taste)
Instructions:
- Cook the quinoa according to the package directions.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut the zucchini down the middle lengthwise and scoop out the middle flesh from the center of each zucchini half. Discard the inner flesh. Brush oil on the bottom of each half and place them on the baking sheet, cut side up.
- In a bowl, combine the cooked quinoa, black beans, and salsa.
- Spoon the filling into each zucchini boat and top each with some extra salsa (optional).
- Bake for 25 to 30 minutes or until the filling is browned and the zucchini is cooked to your liking. Divide onto plates and season with salt and pepper. Enjoy!
