Eight Ball Zucchini with Chickpea Quinoa Stuffing

As if I needed an excuse to make chickpeas (in case you can't tell by now, I am obsessed) I came up with a chickpea quinoa dish for me to have for lunches and as a side for dinner. I love quinoa as well-gluten free and a complete protein, meaning it has all nine essential amino acids. For example, if you are eating beans for protein, you are not getting a complete protein, which is why beans and brown rice together is a classic combo-the two combined add up to be a complete protein. With quinoa, you get the complete protein with out having anything else. And it being a plant based protein is better for you than an animal based protein. Yes, it is a plant...not a grain

While checking out the produce, I came across these little guys again and remembered how much fun I had with them last year stuffing them with a tomato sauce, ground meat, spices, and rice. I stuffed these cuties with my chickpea/quinoa concoction and it turned out delicious and filling.

Eight Ball Zucchini-cute huh?

If you cannot find these at your grocery store or farmer's market, regular zucchini will do the trick-you will just have leftover stuffing (I'll show you what to do with that as well)

Eight Ball Zucchini with Chickpea Quinoa Stuffing (serves 3)

3 eight ball (round) zucchini
1/2c quinoa
1 can garbanzo beans, drained and rinsed
1/2 onion, small dice
2T olive oil
2 cloves garlic, minced
1 1/2t ground cumin
1/2t curry powder
pinch of red pepper flakes
1/2c almonds or cashews, chopped
Salt and Pepper to taste

Preheat the oven to 375 degrees. Cook quinoa as directed. (Tip: 2 parts water or stock to 1 part grain) Cut the tops of the zucchini and scoop out the flesh. Chop into a small dice and set to the side. In a large skillet, heat oil over medium high heat. Add the onion and cook for 3 minutes, or until soft. Add the garlic, zucchini, and garbanzo beans. Cook for 2 minutes. Add the cooked quinoa, cumin, curry, and red pepper flake. Stir to combine. Season to taste with salt and pepper. Add chopped nuts. At this point I can stand over the stove with a spoon and eat the stuffing.

Spoon the stuffing into the zucchini and put on a baking pan. Drizzle the top lightly with olive oil and bake for 30 minutes.

I served this as a side at dinner with a grilled pork chop. Would also go nicely with grilled chicken or eaten on it's own.

Leftover Stuffing and Quick Lunch

In your Tupperware container, add 2-3 handfuls of fresh, uncooked baby spinach. Top with your leftover stuffing and refrigerate. The next day, microwave your lunch for 1-2 minutes or until hot. You now have the hot stuffing over perfectly cooked fresh spinach....and it is amazing (and very healthy!)

Pre-microwaved goodness