1. Combine quinoa and broth in a medium saucepan. Bring to a boil over high heat. Reduce heat; simmer gently 10 minutes. 2. Stir in lima beans; continue to simmer 5 to 6 minutes or until liquid is absorbed. 3. Meanwhile, cut zucchini lengthwise in half. Cut out and discard seeds. Using a sharp paring knife, cut out flesh leaving a 1/3-inch-thick shell. 4. Chop flesh and set aside. Place hollowed chayote halves in microwave-safe dish. 5. Cover with vented plastic wrap and cook at high power 5 to 8 minutes or until crisp-tender. 6. Heat a large nonstick skillet over medium-high heat. Add oil, then chopped squash pulp; stir-fry 2 minutes. 7. Add salsa; simmer 3 minutes or until squash is tender. Stir ½ cup of salsa mixture into quinoa mixture. 8. Arrange cooked squash halves, cut side up on four serving plates; sprinkle with salt. Mound remaining salsa mixture into the squash halves. 9. Spoon quinoa mixture onto and around squash; top with cheese and cilantro. Sprinkle 1 tablespoon of pumpkin or sunflower seeds over each serving, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
