Turkey and Quinoa Zucchini Boats
1/2 cup Quinoa (uncooked)
1 cup Water
1 Tbsp Extra Virgin Olive Oil
1 Yellow Onion (diced)
1 lb Extra Lean Ground Turkey
1 Red Bell pepper (diced)
1/2 cup Frozen Corn
1/2 tsp Black Pepper
2 Tbsp Se Salt (divided)
1 Tbsp Tamari
1/8 cup Almond Flour
1/2 Tbsp Nutritional Yeast
Preheat oven to 350.
Place quinoa in a saucepan with water and bring to a boil. Turn down to simmer and cover. Let simmer for 12 minutes. Remove from heat, stir with fork and set aside.
Trim the ends off zucchini. Cut zucchini in half lengthwise and scoop out pulp using a teaspoon. Finely chop the pulp.
In a large skillet, heat the olive oil over medium heat. Add onion, ground turkey, zucchini pulp, red bell pepper, corn, black pepper and half of the sea salt. Stir until turkey is cooked through (8-10 minutes).
When turkey is cooked, drain the skillet of excess juice and stir tamari and cooked quinoa. Remove from heat.
Make "breadcrumbs" by combining almond flour, nutritional yeast and remaining sea salt.
Spoon turkey quinoa filling into the zucchini shells and top with almond flour breadcrumbs. Bake in oven for 20 minutes or until zucchini is tender.
Remove from oven and let cool for 5-10 minutes before serving.