The recent comment from Emilia of Gluten Free Day (a beautiful and informative blog, check it out if you haven't been there before) on my latest quinoa post is something I can completely relate to:
"I sometimes worry that I eat too much quinoa and will become allergic to it too. I don't know if that's possible though."
I'm beginning to feel that way too. Since first throwing together this dish, I've managed to eat it three or four times already. There's something about the slightly spicy kick that my "secret ingredient" adds to the dish. It can certainly be prepared without being stuffed into a zucchini, but I really liked the change in texture between the crisp zucchini and the slightly chewy quinoa.
Kicked Up Quinoa (gluten-free, dairy-free, vegan)
2 heaping cups of cooked quinoa
1 medium sized onion, chopped
1 red bell pepper, chopped
2 tablespoons olive oil
1 heaping tablespoon vegan butter spread
1 tablespoon (more of less depending on how much heat you like) Thai spicy chili sauce (my "secret" ingredient -- the brand I buy is similar to this)
Salt and pepper to taste
First, I cut two zucchini lengthwise and scooped out the seeds with a spoon.
Then, to a pan on medium high heat I sauteed the onion and pepper in olive oil for about five minutes.
Then, I added the cooked quinoa and added the "butter" and chili sauce. Cook for a few minutes and taste. Add salt, pepper and more butter and/or chili sauce to your liking.
Spoon the quinoa mixture into your zucchini, there will be plenty left over, so I just served it on the side.