Quinoa (stuffed) Zucchini Boats Recipe

Now that our vacation is over I've been getting back into cooking.  Saturday's CSA box had some interesting and beautiful items and I decided to try one of their recommended recipes.  Our CSA is Chow Locally and they called this recipe Quinoa Stuffed Zucchini with Purslane & Pinenuts.  Our family decided to rename this recipe after eating it.  Zucchini boats worked better for us. :)  We also didn't add pinenuts although I'm sure they would have been wonderful.  I didn't have any in the house.

Quinoa Stuffed Zucchini Boats

Ingredients
3 zucchini (I used about 5 b/c mine were small)
2 tablespoons olive oil, divided
1/2 onion, chopped
1/2 cup mushrooms, chopped
2 cups purslane, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
*1/2 cup pine nuts
1 cup quinoa, cooked
1/4 cup parmesan cheese
1 egg, beaten

Directions
1. Preheat oven to 400°F.
2. Cut zucchini in half lengthwise.  Scoop out seeds and soft flesh with a spoon.  Set aside.
3. Heat olive oil in sauté pan.  When oil is hot add onions and cook over medium high heat
for 3-4 minutes.  Add mushrooms and cook for 3-4 minutes.
4. Add purslane, salt and pepper and cook until purslane is wilted about 2-3 minutes.
Remove from heat.
5. Toast pine nuts in a separate pan and cook for 3-4 minutes on high heat until evenly
toasted.  Roughly chop and add to purslane mixture.
6. Combine quinoa, parmesan cheese and egg with purslane mixture.
7. Stuff each zucchini half with about 2-3 tablespoons of mixture and roast for 15 minutes.
Serve immediately.

Note: Don't throw away the scooped out zucchini.  I sauteed mine with a little olive oil and had it on the side.  Yummy!