Quinoa-Stuffed Zucchini

Ingredients

• 3 Tablespoons Olive Oil, plus extra for drizzling
• 1 Cup Tri-Color Quinoa Blend , cooked
• 1 Cup Cannellini Beans , cooked
• 1 Cup Grape Tomatoes, quartered
• 1/2 Cup Slivered & Blanched Almonds
• 2 Cloves Garlic, minced
• 3/4 Cup Parmesan Cheese, divided
• 1/4 Cup Fresh Basil, sliced
• 2 Teaspoons White Wine Vinegar
• 2 Teaspoons Kosher Sea Salt Flakes
• 1 Teaspoon Ground Black Peppercorns Dustless
• 1/2 Teaspoon Organic Mediterranean Oregano
• 4 Medium Zucchini, halved lengthwise and seeds scooped out