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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.
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)
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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.

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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  • 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)
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.