Quinoa Stuffed Zucchini Boats

• ½ cup tri-color quinoa (uncooked)
• 1 cup water
• ½ tsp salt (plus more to taste)
• ½ pint cherry tomatoes (quartered)
• 1 small shallot (chopped)
• ¼ cup sundried tomatoes in oil
• 4 oz goat cheese (crumbled and divided)
• 2 tbsp olive oil (divided)
• 2 tbsp fresh parsley (chopped)
• Freshly ground black pepper (to taste)
• 4 medium zucchini (tops trimmed and sliced in half lengthwise)

Instructions

1. Rinse quinoa in a fine mesh strainer under cool water. In a saucepan over medium heat, add the quinoa and toast until the water cooks off and the grain is fragrant, 2 minutes. Add water, salt and stir. Bring liquid to a boil, then lower heat to medium low, cover, and cook for 15 minutes. Let stand off the heat, covered, for 5 minutes. Fluff with a fork and set aside.
2. Preheat oven to 400°F.
3. In a bowl, stir together the cooked quinoa, tomatoes, shallot, sun dried tomatoes, half of crumbled goat cheese, 1 tablespoon olive oil, parsley and freshly ground black pepper. Stir until combined.
4. Scoop out the centers of the zucchini with a spoon and save the flesh for another use. Place boats on a rimmed baking sheet.
5. Drizzle each zucchini boat with remaining 1 tablespoon oil, salt, and pepper. Scoop the quinoa mixture into the zucchini and repeat with each one.
6. Bake until the cheese is golden brown and the zucchini is slightly softened, 25 minutes. Serve immediately with the remaining crumbled goat cheese.