zuchinni – Arise and Shine

It is best to rinse and then soak the quinoa for at least 6 hours ahead of time. Quinoa will sprout “little tails.”

Rinse again and cover with water and bring to a boil. Once boiling, reduce the heat to low, stir and cover and let steam for 15 to 20 minutes.

Place all vegetables, water, lemon juice and red pepper on a baking pan. Roast in oven until tender.

Combine quinoa, roasted vegetables and remaining ingredients in a bowl, mix well. Serve.

Greek Stuffed Zucchini

Wash zucchini thoroughly and cut in half lengthwise.

Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact.

Add tomatoes, onion, garlic, 1 cup of water, parsley, and dulse or kelp.

Simmer until only a little liquid remains, then add millet and simmer until all the water has evaporated.

When cool, add currants and almonds.

Stir with a wooden spoon until well mixed. Stuff zucchini shells carefully with mixture.

Preheat oven to 400 F.

Place stuffed zucchini shells in a glass baking dish.

Sprinkle with seaweed to taste.

Cook 1 hour in preheated oven.

Drizzle with olive oil

May be served hot or cold.