Stuffed Zucchini

1/4 cup quinoa
2 medium zucchini
1/2  15-oz can cannellini beans, rinsed
1 cup cherry tomatoes
1/4 cup almonds, chopped
2 cloves garlic, crushed
1/2+ cup grated parmesan
1-2tbsp olive oil

Heat oven to 400oF. In a large saucepan, combine the quinoa and 1/2 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12-15min.

Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.

Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, parmesan, and the oil.

Spoon the mixture into the zucchini. Top with the additional parmesan. Cover with foil and bake until the zucchini is tender, 25 to 30min. Remove the foil and bake until golden, 8-10min.