Greek Zucchini Boats | NDSU Agriculture

Ingredients

• 3 zucchini, sliced and seeds removed
• 1 tablespoon olive or canola oil
• ¼ cup quinoa
• ½ cup water
• ½ teaspoon garlic powder
• ½ teaspoon dried basil
• ¼ teaspoon oregano
• 1 cup grape tomatoes, sliced
• ¼ cup diced red onion
• ½ cup chickpeas, drained and rinsed, low sodium
• ¼ cup feta cheese
• 2 tablespoons green onions, chopped Dressing for quinoa mix: 2 tablespoons lemon juice 2 tablespoons olive or canola oil