4 medium zucchinis, halved lengthwise and seeds scooped out
1 tablespoon olive oil
1 small red onion, diced
2 garlic cloves, minced
1 cup cherry tomatoes, halved
1/2 cup pitted Kalamata olives, sliced
1 cup cooked quinoa
1 can (15 oz) chickpeas, drained and rinsed
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup crumbled feta cheese
Fresh parsley, chopped (for garnish)
Instructions:
Preheat the oven to 400°F (200°C).
Place the zucchini halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, or until tender.
While the zucchini is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the red onion and garlic, and sauté until softened.
Add the cherry tomatoes, Kalamata olives, cooked quinoa, chickpeas, oregano, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
Remove the zucchini from the oven and fill each half with the quinoa mixture. Top with crumbled feta cheese.
Return to the oven and bake for an additional 10 minutes, or until the feta is slightly melted.
