Italian pumpkins stuffed Quinoa

To prepare Quinoa: Quinoa good wash in a colander until foam stops coming out, put in a pot 1 cup quinoa 1 1/2 cup boiling water, wait and let boil over low heat with toaster 15 mins.

Cut the squash in half Italian and with the help of a spoon, and reserve ahuecarlos filling.

Immerse Italian squash in a pot with boiling water and a little salt for 3 mins, remove them to the them, add cold water to stop cooking. Reserve.

In a frying pan add a little oil and brown the diced onion and garlic. When the onion is transparent, add the filling of the Italian pumpkins with grated carrot and continue cooking over medium heat for 2 mins.

Then add the paprika cut into small cubes, saute for 1 more min and finally add the quinoa and cooked.

Mix well and add the beaten egg whites. Cook for 30 secs more.

Fill the zucchini, add grated cheese on top and bake until brown.