Directions
- Preheat the barbecue to medium-high power (approximately 220 ° C - 425 ° F).
- In a bowl, combine the salsa ingredients.
- Cut the zucchini in half lengthwise. Using a spoon, scoop out the centre of the zucchini, leaving a 1 cm (½ inch) free edge.
- Over a large bowl, drain the grilled vegetables to collect the juice from their container. Mince the grilled vegetables, then add them to the bowl.
- Add the hearts of palm, cooked quinoa, salsa and herbs to the bowl. Season with salt and pepper and stir until combined.
- Place zucchini on a baking sheet lined with parchment paper. Stuff the zucchini halves with the quinoa mixture.
- Place the baking sheet on the hot barbecue grill. Close the lid and cook for 20 to 25 minutes.
