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Measurements
      Title: Zucchini Stuffed with Herbed Quinoa
 Categories: Vegetables, Grains, Dkuhnen msn
      Yield: 4 Servings
 
      2 md Zucchini
      1 T  Olive oil
      2    Green onions, minced
    2/3 c  Chicken stock
    1/3 c  Quinoa, washed and drained
      2 T  Minced fresh parsley
    1/8 t  Crushed saffron threads
    1/4 t  Salt
    1/8 t  Freshly ground black pepper
 
  Cut zucchini in half lengthwise; with a spoon, remove centre, leaving
  1/4-inch shell.  Chop pulp finely.  In a large non-stick skillet,
  heat oil over medium heat; cook onions and zucchini pulp for 5
  minutes or until soft and dry.  Add stock, quinoa and seasonings.
  Cover and bring to a boil; reduce heat and simmer for 12 to 15
  minutes or until liquid has been absorbed. Divide mixture between the
  4 zucchini shells.
  
  Microwave:  Microwave zucchini shells on microwavable platter,
  covered, at high (100% power) for 5 to 8 minutes (depending on size
  of zucchini) or until they are just soft.
  
  Oven:  Bake in 350F oven for about 30 minutes or until shells are
  tender.
  
  Per serving:  102 calories, 3.3g protein, 4.6g fat, 13g carbohydrate,
  2.4g fibre, 321mg sodium, 356mg potassium, 31mg calcium, 1.9mg iron.
  
  Source:  "Healthy Home Cooking", by Margaret Howard and Ellie Topp.


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