Quinoa Zucchini Recipe

1. Quinoa with Zucchini and Onions

Serves 4 as a meal and between 6 and 8 as a side.

Provided by: Delicious Everyday

Categories: Main Course Salad

Prep Time

2 mins

Yield

4 servings

Ingredient

11

Ingredients:

 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

Steps:

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.

Nutritional Information

368 kcal

Calories

40 g

Carbohydrates

11 g

Protein

2 g

Saturated

19 mg

Sodium

5 g

Fiber

5 g

Sugar

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.

Provided by: Michelle Miller

Categories: Salad

Prep Time

2 mins

Yield

6 servings

Ingredient

12

Ingredients:

 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)

Steps:

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.

Nutritional Information

216 kcal

Calories

19 g

Carbohydrates

5 g

Protein

2 g

Saturated

184 mg

Sodium

3 g

Fiber

3 g

Sugar

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.

Provided by: How Sweet Eats

Categories: Main Course

Prep Time

2 mins

Yield

4 servings

Ingredient

11

Ingredients:

 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)

Steps:

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.

Provided by: Michelle McGlinn,Mashed Staff

Categories: side lunch dinner

Prep Time

2 mins

Yield

4 servings

Ingredient

9

Ingredients:

 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

Steps:

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.

Nutritional Information

389 calories

Calories

35 g carbohydrates

Carbohydrates

13 g protein

Protein

6 g saturated fat

Saturated

154 mg

Sodium

5 g fiber

Fiber

4 g

Sugar

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.

Provided by: The Wimpy Vegetarian

Categories: Salad Main Dish

Prep Time

2 mins

Yield

2 servings

Ingredient

10

Ingredients:

 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

Steps:

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.

Nutritional Information

223 kcal

Calories

15.7 g

Carbohydrates

4.8 g

Protein

2.5 g

Saturated

614.2 mg

Sodium

3.7 g

Fiber

7.8 g

Sugar

More about "Quinoa Zucchini Recipe"

1. Zucchini Quinoa Patties Recipe - The Spruce Eats

May 23, 2022 — Ingredients · 2 medium zucchini, shredded (about 4 cups) · 3 large eggs · 1 small yellow onion, shredded · 1 cup cooked quinoa · 3/4 cup panko ...

From: www.thespruceeats.com

See Details

2. Quinoa Salad with Zucchini and Tomatoes

Apr 3, 2021 — Ingredients · 1 ¼ cup uncooked white organic quinoa · 1 large zucchini · 1 tsp. olive oil · 3 tbsp. fresh dill · 1 pint cherry or grape tomatoes · 2 ...

From: munchmealsbyjanet.com

See Details

3. Quinoa Salad with Zucchini, Mint, and Pistachios Recipe

1 cup quinoa, rinsed well · 1 1/2 cups water · Kosher salt and freshly ground pepper · 2 tablespoons extra-virgin olive oil · 1 medium zucchini, thinly sliced ( ...

From: www.marthastewart.com

See Details

4. Spiced Quinoa with Zucchini Recipe | Food Network Kitchen

Cook 3/4 cup rinsed tricolor quinoa as the label directs, adding 1/4 teaspoon allspice to the water. Meanwhile, toss 2 sliced zucchini with 2 tablespoons ...

From: www.foodnetwork.com

See Details

5. Quinoa with Zucchini and Lemon - Recipes

2 teaspoons extra-virgin olive oil ; 1 zucchini, halved lengthwise and thinly sliced ; 1 1/4 teaspoon fine sea salt, divided ; 1 1/4 cup quinoa ; 1 lemon, juice and ...

From: www.wholefoodsmarket.com

See Details

6. Quinoa with Shrimp & Zucchini Recipe - SlimFast

1/2 cup water · 1 1/2 cup quinoa · 2 cloves garlic, minced · 1 cup yellow onion, chopped · 4 tbsp olive oil · 1 cup zucchini, chopped · 1 cup yellow squash, chopped ...

From: slimfast.com

See Details

7. 10 Best Quinoa Zucchini Recipes - Yummly

The Best Quinoa Zucchini Recipes on Yummly | Greek Halloumi, Vegetable, And Quinoa Bowls, Quinoa, Butternut Squash, Kale Salad, Quinoa With Prawns And ...

From: www.yummly.com

See Details

8. Quinoa With Corn and Zucchini Recipe - NYT Cooking

Ingredients ; regular or red quinoa ; water, chicken stock or vegetable stock ; ½teaspoon salt, or to taste ; extra virgin olive oil ; ½small onion, finely chopped ...

From: cooking.nytimes.com

See Details

9. Summer Squash + Zucchini Quinoa Salad

Jul 14, 2016 — 1 medium summer squash chopped (about 2 cups) · 1 medium zucchini chopped (about 2 cups) · 1 tablespoon olive oil · 1 cup cooked quinoa · 1 ...

From: www.simplyquinoa.com

See Details

10. Quinoa Squash Pilaf Recipe: How to Make It - Taste of Home

1 cup quinoa, rinsed · 1 can (14-1/2 ounces) vegetable broth · 1/4 cup water · 2 medium zucchini, halved lengthwise and sliced · 1 medium yellow summer squash, ...

From: www.tasteofhome.com

See Details

11. Sausage-&-Quinoa-Stuffed Zucchini Recipe - EatingWell

1 tablespoon extra-virgin olive oil · 3 links sweet or hot turkey sausage, casings removed · 1 small onion, chopped · ½ cup quinoa · 1 cup water · 1 cup quartered ...

From: www.eatingwell.com

See Details

12. Quinoa with Zucchini and Tomatoes - Seasonal Cravings

Aug 11, 2016 — Instructions · In a skillet over medium-high heat, add 1 tablespoon oil and garlic. · Add diced zucchini and cook for about 3-5 minutes until you ...

From: www.seasonalcravings.com

See Details

Author


Mark Lane

Chef, researcher, explorer of flavors. Specializing in culinary recipes, sauces, and grilling. At the same time, he has experience working in renowned restaurants for a very long time. With his hand on knowledge and training, he is responsible for turning every recipe into an art form.

0 Comments

No Comments Yet. Be The First One.

Write a Comment