In the Kitchen: Black Bean and Quinoa Stuffed Zucchini with Roasted Red Pepper Coulis

Vegan Personal Chef, Mary Lawrence ( www.wellonwheels.com ), was in the kitchen with Jocelyn to demonstrate her vegan recipe for Black Bean and Quinoa Stuffed Zucchini with Roasted Red Pepper Coulis, proving a vegetarian dish can also be delish!

 

Black Bean and Quinoa Stuffed Zucchini with Roasted Red Pepper Coulis

Black Bean and Quinoa Stuffing

1/2 cup quinoa

3/4 cup of water

1/2 cup onion, diced

1/2 tsp chili powder

1/2 tsp cumin

1/4 tsp sea salt

fresh black pepper

1 15 oz. can of black beans, drained and rinsed

½ cup green onion, sliced

Place quinoa, water, and onion in a sauce pot, cover and bring to a boil.  Lower heat and simmer 15-20 minutes, or until quinoa is tender.  Fluff quinoa lightly and transfer to a large bowl. Gently combine quinoa with cumin, chili powder, black beans and green onion. Season with sea salt and black pepper. 

Baked Zucchini

2 zucchini, sliced in half length-wise

2 Tbl olive oil

sea salt

fresh black pepper

Scrape the seeds out of the zucchini with a spoon, leaving the walls of each hollowed-out half about ½-inch thick.  Drizzle with olive oil and sprinkle lightly with salt and pepper.  Bake at 400 degrees for about 10-15 minutes, or until fork tender.  Fill with black bean and quinoa stuffing.

Roasted Red Pepper Coulis

12 oz. roasted red peppers

1-2 Tbl olive oil

1 tsp paprika

1/4 tsp cumin

1/4 tsp sea salt

1 tsp apple cider vinegar

pinch cayenne pepper (optional)

1-2 Tbl water (as needed)

Puree ingredients in a food processor or blender until thick sauce forms, adding water if necessary