Enjoy these oil-free quinoa stuffed tomatoes and zucchini! They are filled with the flavorful mixture of quinoa, roasted red pepper, parsley and green onions. Perfect for an appetizer or a light lunch.
Preheat oven to 375°F. Prepare a baking dish lined with parchment paper. In a small pot bring one cup of water to a boil. Add quinoa, cover and lower heat to medium-low. Simmer for about 15 minutes of until all liquid is absorbed.
In a large bowl combine cooked quinoa, roasted red pepper, parsley, and green onions. Season with salt and pepper.
Slice the tomatoes in half and scoop out the seeds. Cut off the tops and bottoms of zucchinis, and then slice them into four equal parts. Use a melon baller or a spoon and remove the center flesh. Do not scoop all the way through the bottom; it should look like a small cup. Spoon quinoa mixture into the tomato bowls and zucchini cups and place them in a baking dish. Cook for about 15 minutes or until tomatoes and zucchini are tender.