Quinoa with Zucchini and Lemon
Serves 6
Time 25 min
Serve this quinoa as a side dish or toss with cooked peeled shrimp to make a complete meal. Leftovers can be chilled in the fridge for a ready-to-eat lunch.
Special Diets:
Ingredients
- 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 zest of
- 2 tablespoons lemon juice
- 1/2 cup chopped fresh dill
- Crumbled feta cheese for serving (optional)
Method
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, 0g saturated fat, 0mg cholesterol, 500mg sodium, 24g carbohydrates (3g dietary fiber, 3g sugar), 5g protein.
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.
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Ingredients
- 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 zest of
- 2 tablespoons lemon juice
- 1/2 cup chopped fresh dill
- Crumbled feta cheese for serving (optional)