Zucchini Boats with Quinoa Pilaff


  • 2 medium zucchini
  • 1 c. raw quinoa
  • 1 1/2 c. vegetable broth
  • 1 tsp. chicken-style seasoning
  • 1 tsp. sea salt
  • 1 Tbsp. onion powder
  • 1/8 tsp. cayenne pepper
  • 1 c. Panko bread crumbs
  • 1 c. Portobello mushrooms
  • 1 large clove garlic, minced
  • 1/4 c. matchstick carrots
  • 1 small yellow onion, diced
  • 2 stalks celery, chopped
  • 1/4 c. dried cranberries
  • 2 Tbsp. olive oil


  1. Preheat oven to 400 degrees. Cut zucchini in half lengthwise, brush with olive oil and sprinkle with sea salt.
  2. Bake for 15 minutes. Hollow out zucchini with a spoon.
  3. In a medium saucepan, bring vegetable broth and chicken-style to a boil and add quinoa. Cover and simmer over low heat for 15 – 20 minutes, or until cooked and fluffy. Add cranberries.
  4. In a medium skillet, sauté garlic, onion, celery and carrots. Add mushrooms, onion powder, cayenne and salt. Chop the zucchini removed from the center of boats and add.
  5. Mix in quinoa. Place filling in boats and top with bread crumbs. Bake at 400 degrees for 15 – 20 minutes.
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