Saffron Quinoa Stuffed Zucchini Cups
- 1/4 cup currants
- 1/4 cup dry sherry
- 1 tablespoon extra virgin olive oil
- 2 tablespoons finely chopped shallots
- 1 clove garlic, finely chopped
- 1 red Fresno chili, seeded and finely chopped
- 1 cup quinoa
- 2 cups Vegetable Stock or water
- 1/2 teaspoon sea salt
- 1 pinch saffron threads
- 2 teaspoons sherry vinegar
- 1/3 cup pinenuts, toasted
- 5 medium zucchini
- 1 cup breadcrumbs
Soak currants in sherry until ready to use.
Heat oil in a medium saucepan over medium-high heat. Sauté shallots, garlic and chile for 1 to 2 minutes, until soft. Add quinoa and sauté for 1 minute longer. Stir in vegetable stock or water, salt and saffron. Bring to a boil, then reduce heat to low. Simmer, covered, for 12 to 15 minutes, or until liquid is absorbed.
Drain currants and set aside.
Fluff quinoa with a fork and carefully stir in sherry vinegar, currants and pinenuts. Set aside.
Preheat oven to 400 degrees.
Cut ends off zucchini and cut into 1 1/2-inch pieces. Scoop a shallow bowl in one end of each piece, leaving at least 3/8-inch at the bottom. Place zucchini cups on a baking sheet that has been sprinkled with bread crumbs. (The breadcrumbs will help keep the bottoms from becoming too soft.) Bake for 15 minutes.
Fill zucchini cups with quinoa and serve immediately.