Instructions

• Preheat oven to 350°F (180°C).
• Pour walnuts, onions, garlic, bell pepper, salt, pepper, nutritional yeast, parsley, and half of juiced lemon into food processor. Pulse until walnuts are broken into small pieces.
• Add cooked quinoa into food processor with walnut mixture and pulse a few times to combine. Set aside.
• Slice zucchinis in half lengthwise and cut off stem top. Scoop out soft center of zucchinis to make room for filling.
• Place walnut quinoa mixture evenly into zucchini boats and press down on mixture slightly. Juice other lemon half over boats. Place boats onto lined baking tray and bake for 25 minutes, or until zucchinis are tender in middle.
• Serve hot, or store in fridge for a quick cold lunch.