Monday, August 13, 2012

Recipe: zucchini with quinoa

This is a super easy and healthy recipe that I came up with a few days ago. Because we have an abundance in home-grown zucchinis, it's a must to find a way of incorporating this vegetable into dishes in different ways.. zucchini soup, pasta with zucchini, raw zucchini in a salad, you name it. I felt like making a healthy lunch the other day so as a side dish I made zucchini with quinoa and some fresh herbs and it was a success! 


I used yellow zucchinis for this recipe because I prefer the taste but you could also use regular green zucchinis which are easier to find in shops. 
What you'll need (for 3-4 people)
- 1 medium sized zucchini or two small zucchinis (the smaller they are the better the taste)
- 150 grams of quinoa
- water
- olive oil
- salt (or soy sauce) and pepper
- 1 small onion (optional, I didn't use it last time)
- 1 small clove of garlic
- juice from half a lemon
- fresh herbs, I used coriander and chive. (other options are basil and parsley)

How to make it
Start off by chopping the zucchini along the length into 4 pieces and removing the inside parts where you see little seeds. Then chop the remaining zucchini into small pieces. 
Take a pan, place it on medium heat and add a splash of olive oil. Once the oil is hot, add the zucchini pieces and stir it up till it's all covered in olive oil.




While the zucchini is in the pan, chop up the onion and garlic. Once the zucchini has softened texture, add the onion and garlic. Also add the pepper and salt/soy sauce. 
Keep stirring from time to time, but make sure you don't stir too often otherwise the zucchini will turn too soft and mushy and won't get a nice little bronze color. I'd say stir a little every minute. If you feel like the zucchini is getting too dry, add some more olive oil. 




Once the zucchini looks like this, place it to the side. You can leave it in the pan so it doesn't cool down. 



Now it's time to start with the quinoa. I had never made it before and used 150 grams of quinoa with the double amount in hot water and it worked out perfectly. Simply add some quinoa to a little pan and add warm/hot water with a pinch of salt to it and let it cook a little. If you see that the quinoa needs more water, add it. I did this for about 10 minutes till the quinoa 'felt' ready. 




Now simply mix the quinoa and the zucchini in a bowl, add some lemon juice and the fresh herbs and your lunch is ready. 







This could also be used as a side dish with some fish or meat. It's also perfect as a cold lunch to carry to school or work and you can even add some buffalo mozzarella and cherry tomatoes or rucola to make it more of a 'salad'. The options are endless with quinoa. I say: experiment! I'll definitely be making this when I'm back in London (a great recipe for students as well ;) ). 


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© whiskers & lions

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