Oil a 9x13-inch pan lightly, and set aside
Using a large saucepan, bring the water to a boil over high heat. Add the quinoa salt the water, and return to boil.
Reduce heat low and cover cook for 20 minutes
Using a spoon scoop out the flesh of the zucchini, leave the shells intact. Cut the flesh into pieces and set aside
Stream the shells of the zucchini for about 5 minutes and set aside
Using a large skillet heat the some of tsp of olive oil on medium heat
Add onion and garlic to the large skillet cover and cook for about 10 minutes
Preheat oven to 350°F
Using a large bowl mix in the cooked quinoa, zucchini mixture, onion, olives, sundried tomatoes, parsley, and salt and pepper to taste. Mix together well
Stuff the zucchini shells with quinoa mixture, and sprinkle the breadcrumbs on top and place in 9x13 pan
Add 1/4 inch of water in the 9x13-inch pan
Cover the pan with foil, make sure to seal the foil tightly
Bake for about 30 minutes
Uncover and bake for 10 more minutes and serve