greek seasoning, (rec'd: konriko) lemon pepper, or salt and pepper to taste
Prepare quinoa: place rinsed quinoa in a small saucepan with 1 cup water and a pinch of salt.
Bring to a boil, then reduce heat to very low and simmer 20 minutes until water is gone and quinoa is tender (you'll see the grains start to break apart in rings.)
Prepare zucchini: slice each squash in half lengthwise. Using a melon baller, scoop out insides, leaving about 1/4 inch thick walls, taking care not to punch through the bottom. Salt each half, and turn cut-side down on a plate lined with a paper towel.
Prepare veggies: sweat onions, peppers and carrots, seasoned with 1/4 tsp Greek seasoning, and 2 tbsp olive oil, in a cast-iron skillet over very low heat until tender, about ten minutes. Add minced garlic and roasted pepper, let saute another 2-3 minutes.
Turn on your gas grill, or preheat your broiler.
Wipe out zucchini very well with paper towels, and season with pepper only. Grill cut-side down over medium-high heat for about 5 minutes, until they just begin to soften.
Transfer cooked quinoa and cooked vegetables to a large bowl. Wipe out any remaining veggies in skillet and spray with cooking spray.
Take zucchini off grill, and turn off one burner, leaving the other one on medium-high.
Add parsley, tomatoes, vinegar, and 2 tbsp olive oil to bowl (if needed).
Taste, and season with Greek seasoning or salt and pepper. Go just a little under-seasoned, as the feta cheese will add some saltiness.
Place grilled zucchini boats cut-side up and side-by-side in pan. Spoon quinoa mix generously in boats (you may have a little leftover), and top with cheeses.
Place pan on the unlit side of the grill, and close lid.
Cook about 5 minutes, until cheese is melted and zucchini is tender but not mushy-check with a fork for doneness.
Serve with extra cheese and lemon wedges and enjoy!
This makes a great side dish or vegetarian entree-and you can feel even better about having dessert later. (I know I did.)