Lemony Quinoa with Zucchini
Posted 04 April 2012 - 01:33 AM
Toss with peeled, cooked shrimp to make a complete meal.
2 teaspoons extra virgin olive oil
1 medium zucchini, halved and thinly sliced
1 1/4 teaspoons fine sea salt, divided
1 1/4 cups quinoa, rinsed for 1 minute under running water
2 1/2 cups water
Zest of 1 lemon
2 tablespoons lemon juice
Lots of chopped fresh dill
Crumbled feta (optional)
Heat oil in a large saucepan over medium-high heat. Add zucchini and 1/4 teaspoon salt and cook, stirring, until zucchini is crisp-tender, about 4 minutes. Remove zucchini from the pan and add quinoa, water and remaining 1 teaspoon salt. Bring to a boil, lower heat and simmer, covered, until quinoa is tender but still chewy and a white spiral-like germ appears around each grain, about 15 minutes.
Toss quinoa with zucchini, zest, lemon juice and dill. Serve warm or room temperature, topped with feta cheese if you like.
Per serving: 170 calories (45 from fat), 5g total fat, 1.5g saturated fat, 5mg cholesterol, 570mg sodium, 25g total carbohydrate (3g dietary fiber, 1g sugar), 6g protein
Tags: Vegetarian, Wheat Free, Sugar Conscious, Gluten Free
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Posted 04 April 2012 - 08:32 PM
Posted 10 May 2012 - 08:52 PM
lemon and asparagus risotto. maybe this recipe will pop my at home quinoa cherry.