Quinoa Stuffed Zucchini (Vegan)

1) Scoop out half of the zucchini (centre) out of the halves, with a spoon. Chop the scooped out portion and set it aside. Drizzle zucchini halves with olive oil, and sprinkle with salt and pepper. Place on a baking sheet and bake (face-up) for 15 minutes in a 375 degree F oven.
2) While baking, heat olive oil in large frying pan over medium heat. Saute onion until it is translucent (about 4 minutes), then add bell pepper, sauteing for an additional 2 minutes (or until slightly softened). Add salsa, garlic, seasonings (Italian seasoning, basil, balsamic vinegar and salt and pepper), and black beans or walnuts (if using) sauteing until hot (about 2 minutes). Set aside.
3) In a small pot, combine vegetable stock and quinoa and pepper and salt, bringing to a boil over medium heat. Once boiling, cover and let simmer over low heat for about 10 minutes (or until quinoa soaks up water). Remove from heat and let sit for about 5 minutes; fluff with a fork.
4) Combine quinoa mixture and vegetable mixture. Once zucchini boats have finished baking, stuff them with the mixture until they are as full as you can make them. Sprinkle with nutritional yeast. Return to the oven for an additional 20 minutes, at 375 degrees F. Serve hot, and enjoy!