Cranberry Quinoa Stuffed Zucchini
4 Medium zucchini, washed
Salt and Pepper
Extra Virgin Olive Oil
1/2 cup Uncooked quinoa, rinsed (makes about 2 cups cooked)
1 cup Water
1 cup Fresh spinach
1/4 cup Kosher for Passover dried cranberries
1/4 cup Scallions, sliced thin
4 ounce Temp Tee Whipped Cream Cheese
1/2 cup Toasted walnuts, diced (optional)
Meanwhile, cook quinoa. Bring quinoa and water to a boil in a small stockpot and then lower to a simmer and cover. Cook for 20 minutes until tender and then fluff with a fork. Immediately mix in spinach so it wilts. Set aside for 5 minutes to cool. Then mix in cranberries, scallions and Temp Tee Whipped Cream Cheese and salt and pepper to taste.
Put the filling in each of the zucchini halves filling evenly until each one is full. Bake for 5-7 minutes until filling is heated through. Garnish with roasted walnuts and serve warm!