• 1 medium brown onion, finely chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• ½ cup quinoa
• ½ tsp rosemary
• ½ tsp thyme
• ½ tsp marjoram
• ½ tsp dried basil
• 1 tsp paprika
• ½ tsp sea salt
• 1 can whole tomatoes
• 2 cups vegetable broth
• 4 medium zucchinis, ends trimmed
• ½ cup chopped and pitted Dehydrated Botija Olives
• ¼ cup capers
• Chopped fresh parsley for garnish

• Step 1 :Sauté the onions in olive oil for 5 – 7 minutes, add garlic and spices for another 2 minutes.
• Step 2 :Add quinoa and sauté another 2 minutes.
• Step 3 :Add tomatoes, crushing them with your hands, and the vegetable broth.
• Step 4 :Cover and bring to the boil. Lower the heat and simmer for 20 minutes.
• Step 5 :Preheat oven to 180 degrees. Slice zucchinis and boil for 5 minutes.
• Step 6 :Remove the pulp from the zucchinis, chop the pulp and put it aside (we'll need it for another step).
• Step 7 :Add pulp, olives and cappers to the quinoa mixture, simmer for 5 minutes or until quinoa is tender.
• Step 8 :Stuff each zucchini half with some mixture. Bake for 20 minutes at a low temperature.