Quinoa and Shrimp Stuffed Zucchini

8 zucchinis
1 cup(170g) quinoa
2 cups(500ml) vegetable broth
Salt and pepper
1 tomato, diced
1 avocado, peeled and diced
2 Tbsp. crème fraiche
1 lb(450g) nordic shrimp
3 Tbsp. dill, chopped

1.Preheat oven to 375°F.
2.Cut each zucchini in 2 half. Using a small spoon, hollow zucchinis, being careful not to pierce skin. Chop zucchini meat and transfer to a large bowl. Steam cook zucchini halves 3 minutes. Let cool on paper towels.
3.Place quinoa in a colander and rinse. In a saucepan, bring vegetable broth to boil. Add quinoa and cook 5 minutes. Stir quinoa, cover saucepan and cook over low heat 10 minutes. Cooked quinoa must be tender and slightly al dente. Using a fork, stir to separate grains. Salt and pepper generously.
4.To zucchini bowl, add quinoa, diced tomato, diced avocado, crème fraiche, shrimp and dill. Mix well. Stuff zucchini halves with quinoa mixture. Refrigerate 30 minutes before serving.