1. Quinoa with Zucchini and Onions
Serves 4 as a meal and between 6 and 8 as a side.
|800 g of zucchini (cut into 5mm thick slices, courgettes)|
|a knob of butter|
|2 tablespoons of rapeseed or olive oil|
|3 in onions (peeled, cut half and then sliced thinly)|
|leaves a few sprigs of thyme (only)|
|3 cloves garlic (finely chopped)|
|200 g of quinoa|
|a good handful of flat leaf parsley (roughly chopped)|
|a squeeze of lemon juice|
|50 g of pine nuts (lightly toasted)|
|sea salt and freshly ground pepper|
|1. Place a large frying pan over a medium heat, add the oil and butter and once the butter has melted add the zucchini, onions, thyme and salt and pepper. Cook for 20 to 25 minutes, stirring from time to time, until the zucchini and tender and starting to turn golden. Add the garlic and fry for another couple of minutes.|
|2. While the zucchini and onions are cooking, rinse the quinoa in several changes of cold water and then place in a saucepan along with plenty of cold water and a pinch of salt. Bring to the boil and then reduce the heat and simmer for 12 minutes or until the quinoa is tender and the long white kernels are coming away from the seeds. Tip into a sieve and leave to drain and steam.|
|3. Combine the quinoa and zucchini and onions and toss to mix well. Add the parsley, lemon juice, salt and pepper and stir well. Check the seasoning and adjust as necessary. Serve topped with toasted pine nuts.|
2. Mediterranean Quinoa Zucchini Salad
This summery salad will whisk you away, even when what you have to do is stay home. Full of flavorful summer veggies and herbs, quinoa, and a breezy lemon dressing.
|3/4 cup quinoa (cooked to package directions, and cooled)|
|1 large zucchini|
|1 cup cherry tomatoes (halved)|
|1/2 cup black olives (sliced)|
|1/2 red bell pepper (thinly sliced)|
|1/2 cup fresh basil (thinly sliced)|
|2-3 cloves garlic (minced)|
|1/4 cup pine nuts (to garnish)|
|1/4 cup lemon juice (+ 2 tablespoons)|
|3 tablespoons olive oil|
|1 1/2 tablespoons red wine vinegar|
|sea salt and fresh ground black pepper (to taste)|
|1. Use a vegetable peeler to thinly slice zucchini into long ribbons. Peel the firm outer flesh of the zucchini into ribbons, but save the inner softer part for green juice or smoothies.|
|2. In a bowl, later zucchini ribbons and cooled quinoa.|
|3. Add the tomatoes, olives, red bell pepper, basil and minced garlic.|
|4. In a small container, mix together dressing ingredients. I find this salad needs very little (if any) sea salt, so start sparingly until after you've tried it.|
|5. Gently toss salad, and top with pine nuts.|
|6. Store leftovers in the fridge for 1-2 days.|
3. Bruschetta Quinoa Zucchini Boats
These bruschetta quinoa zucchini boats are a flavorful meatless meal that will please everyone! Loaded with flavor and super satisfying.
Categories: Main Course
|1 ½ cups cooked quinoa|
|1 pint tomatoes, (halved or quartered)|
|1 shallot, (diced)|
|4 garlic cloves, (minced)|
|¼ cup finely grated parmesan cheese, (plus extra for sprinkling)|
|2 tablespoons olive oil|
|2 tablespoons chopped herbs, (like basil or parsley, plus more for sprinkling)|
|kosher salt and pepper|
|4 medium zucchini, (sliced in half lengthwise)|
|balsamic glaze, (for drizzling)|
|4 ounces fresh mozzarella cheese, (chopped)|
|1. Preheat the oven to 400 degrees F.|
|2. In a bowl, stir together the cooked quinoa, tomatoes, shallot, garlic, parmesan, olive oil, herbs and a big pinch of salt and pepper. Stir until combined. Taste and season more if needed. You really want to season each layer of this (the zucchini and the quinoa!).|
|3. Slice each zucchini in half lengthwise. Place them on a baking sheet. Scoop out the center using a spoon to create a well. You can discard this zucchini or stir it into the quinoa if you don’t want to waste it.|
|4. Sprinkle each zucchini boat with salt, pepper and garlic powder. Drizzle each with balsamic glaze. Scoop the quinoa mixture into the center of the zucchini and repeat with each one. Top each boat with a few cubes of fresh mozzarella.|
|5. Bake for 20 to 25 minutes, or until the cheese is melty and bubbly. Remove and sprinkle with extra parmesan cheese and herbs. Drizzle with more balsamic glaze if you’d like. Serve immediately.|
4. Quinoa Zucchini Salad Recipe
If you're looking for a flavorful, colorful, and healthy side dish, then this quinoa zucchini salad is the perfect option.
|1 cup quinoa|
|¼ cup olive oil|
|½ shallot, diced|
|2 cloves garlic, minced|
|2 small zucchinis, sliced, then halved|
|10 ounces cherry tomatoes, halved|
|juice from 1 lemon|
|2 cups spinach|
|4 ounces crumbled goat cheese|
|1. To begin, rinse quinoa with water, then place it in a saucepan. Add 2 cups of water and bring everything to a boil, then lower the heat to medium-low and simmer for 10 minutes, or until water is absorbed. Once the water is absorbed, cover the saucepan and steam the quinoa for 5 minutes.|
|2. Meanwhile, heat the olive oil in a deep skillet over medium heat. Add the shallot and garlic and cook until fragrant, about 1 minute.|
|3. Add the zucchini and the tomatoes and simmer until the tomatoes are softened and zucchinis are cooked and browning, about 4 to 5 minutes. If the shallots begin to burn, turn the heat down slightly.|
|4. Add the lemon juice and salt and pepper to taste, stir to combine, then add the spinach and stir until it has wilted into the vegetable mixture.|
|5. Stir in the cooked quinoa, combining the vegetables and quinoa together well, then remove the pan from the heat.|
|6. Add the crumbled goat cheese and stir to combine, then serve.|
35 g carbohydrates
13 g protein
6 g saturated fat
5 g fiber
5. Quinoa Salad with Zucchini and Tomatoes (Recipe)
Easy quinoa salad lightly sautéed with zucchini, tomatoes, garlic and fresh dill. It's finished with a burst of lemon and a spray of spiced pumpkin seeds. The cook time assumes the zucchini, onions, dill and tomatoes are prepped and sautéed while the quinoa cooks.
Categories: Salad Main Dish
|1 cup cooked quinoa|
|2 tablespoons extra-virgin olive oil|
|2 cups zucchini, ((1 large or 2 small zucchini))|
|1 cup yellow onion, sliced thinly ((1/2 large onion))|
|3 cloves garlic, peeled and minced|
|1/4 cup fresh chopped dill,|
|1/2 teaspoon kosher salt, (or 1/4 teaspoon table salt)|
|1/2 large tomato, diced ((2/3 cup))|
|2 - 3 teaspoons lemon juice|
|2 tablespoons roasted pumpkin seeds|
|1. Make ahead. Cook up a batch of quinoa and pan-roast pumpkin seeds if you don't have any on hand. These can both be made ahead, or at the same time you prepare the rest of the salad.|
|2. Prep the zucchini. Trim off the ends of the zucchini, and slice the squash into 1/8" slices. For smaller pieces as shown in the photo, first quarter the zucchini lengthwise before slicing into 1/8" slices.|
|3. Slice the onion. Cut the onion in half, horizontally around its middle (not vertically from end to end). Lay the onion down on its flat side and slice in half again so that the onion is now in quarters. Slice the onion into thin slices. If you cut the thin slices lengthwise, the onion slices lay flatter in the skillet.|
|4. Chop the tomato, garlic and dill. Coarsely chop the tomato and dill. Peel and mince the garlic.|
|5. A quick sauté. Warm olive oil in a skillet over medium heat, and add the sliced onion. Once it begins to sizzle, add the zucchini. Sauté for 10 minutes. Add the garlic, dill, and salt, and sauté another 1 - 2 minutes, until fragrant. Stir in cooked quinoa, tomato and a little lemon juice to brighten the dish. Sauté for 3 - 4 minutes until everything is warm.|
|6. Serve. Serve warm or at room temperature with a flurry of roasted pumpkin seeds. Adjust for lemon and dill if needed before serving.|
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