Vegan zucchini boats with quinoa
These vegan zucchini boats with Asian-inspired quinoa and soy-sesame glaze are simple to make and delicious. They make a great gluten-free lunch or starter.
Ingredients
Instructions
Set the oven to 180° C / 355° F and line a baking tray with a sheet of baking paper.
Cut the zucchini in half lengthwise, scoop some of the inside using a melon baller or a sharp spoon to make space for the filling. Brush prepared zucchini with a little oil, season with salt and pepper.
Pop zucchini halves onto the prepared baking tray and bake for 35-40 minutes until soft and lightly browned in places.
Meanwhile, place glaze ingredients into a very small pot. Bring them to a simmer and then simmer gently (I used setting 1 out of 6) until the glaze thickens and turns into a thick syrup. It will take about 25-30 minutes of simmering. Be aware that once the glaze cools down it will thicken further, so be careful not to over reduce. If you do that, you can bring the glaze back by adding a few drops of water.
Heat up 2 tbsp of vegetable oil in a large pan, on low-medium heat.
Add sliced spring onions, chopped garlic, ginger and red chilli and fry for about 3-4 minutes - until softened and fragrant - stirring frequently.
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