3 large beets (about 6 cups), peeled and chopped
2 cups carrots, peeled and chopped
2 tablespoons oil, plus 1 tablespoon each for sautéing and roasting vegetables
1 large onion, chopped
2 cloves garlic
5 large zucchini
1 cup quinoa (I love Ancient Harvest brand)
1/2 teaspoon salt
1/2 teaspoon dill
- Preheat the oven to 400 degrees. Combine beets and carrots on a baking sheet and coat with oil. Roast for about 20-25 minutes, or until fork tender.
- Meanwhile, prepare your quinoa. Tip: After rinsing quinoa (to remove bitter taste) I use vegetable or chicken stock instead of water to give it extra flavor.
- While the beets and carrots are roasting, begin to prep your zucchini. Start by slicing off a thin layer of the top, lengthwise. Then, cut around the perimeter of the inside of the zucchini, without going through to the other side. With a small spoon, scoop out the inside of the zucchini, making sure to leave enough on the edges to make it sturdy. (See pictures below.) Set scooped out zucchini aside on a greased baking sheet.
- In large frying pan over medium heat add oil and sautee onions, garlic, and insides of zucchini for about 5 minutes. By this time, your quinoa should be finished cooking. Mix the ingredients together in a large bowl and add salt and dill.
- When the carrots and beets are done roasting, remove them and place zucchini in the oven at 400 degrees for 10 minutes.
- Mix the beets and carrots to the other bowl of vegetables and gently mix.
- Fill each zucchini (it is okay to overstuff these!) and place back in the oven for an additional 5-10 minutes at 400 degrees.