Quinoa with Zucchini and Lemon

Quinoa with Zucchini and Lemon

Serves 6
Serve this quinoa as a side dish or toss with cooked peeled shrimp to make a complete meal.
  • 2 teaspoons extra-virgin olive oil
  • 1 medium zucchini, halved lengthwise and thinly sliced
  • 1 1/4 teaspoon fine sea salt, divided
  • 1 1/4 cup quinoa
  • 1 lemon, Zest and juice of
  • 2 tablespoons lemon juice
  • 1/2 cup chopped fresh dill
  • Crumbled feta cheese for serving (optional)
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Heat oil in a large saucepan over medium-high heat. Add zucchini and 1/4 teaspoon of the salt and cook, stirring, until zucchini is crisp-tender, about 4 minutes. Transfer to a bowl.  

Combine quinoa, 2 1/2 cups water and remaining 1 teaspoon salt in the saucepan and bring to a boil. Lower heat, cover and simmer until quinoa is tender but still chewy and a white spiral-like germ appears around each grain, about 15 minutes. 

Transfer quinoa to a large bowl. Add zucchini, lemon zest and juice and dill and toss to combine. Serve warm or at room temperature, topped with cheese, if using.
Nutritional Info: 
Per Serving: 150 calories (35 from fat), 4g total fat, 500mg sodium, 24g carbohydrates, (3 g dietary fiber, 3g sugar), 5g 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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