Stuffed eight ball zucchini
2 round zucchinis, stem end removed (or any roundish squash that can be hollowed out)
1 cup cooked quinoa
6 cherry tomatoes, quartered
1 small cucumber, diced
1 scallion, thinly sliced
3 basil leaves, sliced chiffonade
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
sea salt, to taste
Use a sharp knife to carve out the zucchini flesh from the shell, taking care not to break through the wall. Discard any big clumps of seeds and chop the zucchini flesh into small dices.
Combine the zucchini, quinoa, tomatoes, cucumber, scallions and basil in a medium bowl. Drizzle with the olive oil and lemon juice, and toss to mix. Taste, and add salt as needed.
Spoon the mixture into the hallowed-out zucchini shells and serve.