Ingredients:

For the quinoa:
1 1/4 C water
1/2 C raw cashews
1/2 medium garlic clove, coarsely chopped
1/2 t kosher salt, plus more as needed
1/4 t plus 1/8 t ground cumin
1/2 C quinoa, any color or variety (I like red)
3/4 t finely grated lemon zest (from about 1 medium lemon)
lemon juice from half of the fresh lemon
 

For the zucchini:
6 medium zucchini (about 2 pounds)
Kosher salt as needed
Freshly ground black pepper

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Directions:

Pre-heat the oven to 400 degrees F.

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Cut each zucchini in quarters lengthwise and then chop into bite-sized pieces.

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Toss the zucchini in a small bowl with a splash of vegetable broth or oil just enough to lightly coat.

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Spread the zucchini out on a parchment-lined baking tray and put in the oven. After 15 minutes, remove and flip pieces to ensure even cooking. Return to oven until they are cooked to desired texture (about another 10 minutes).

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While the zucchini is baking, place the water, cashews, garlic, measured salt, and cumin in a high-powered blender, and blend until smooth. Transfer to a medium saucepan.

Rinse the quinoa in a strainer under cold water until the water runs clear. Transfer to the saucepan with the cashew mixture and stir to combine.

Bring to a simmer over medium heat. Reduce the heat to low and continue to simmer, stirring occasionally with a wooden spoon and making sure to scrape the bottom and sides of the pan, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 20-30 minutes. Remove from the heat.

Add the lemon zest and lemon juice and stir to combine. Taste and season with salt as needed; set aside.

Combine the quinoa mixture and the baked zucchini, mix gently, and serve!


Alternative: Stuff hollowed-out zucchini with the quinoa mixture, use toothpicks to hold them together and then grill them, about 6 minutes per side.