Quinoa with Lemon and Zucchini

Quinoa with Lemon and Zucchini

Serves 6

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
  • 1 lemon, Zest of
  • 2 tablespoons lemon juice
  • Lots of chopped fresh dill
  • Crumbled feta (optional)
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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.

Nutritional Info: 
Per Serving:170 calories (45 from fat), 5g total fat, 1.5g saturated fat, 5mg cholesterol, 570mg sodium, 25g carbohydrate (3g dietary fiber, 1g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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