Zucchini and Quinoa medley

Shelly Woods


I threw this together for lunch one day. Brought it to work. It was a big hit! We had it as a side with broiled red snapper. It really complimented the dish.

pinch tips: How to Shuck, Cook, and Cut Corn



6 - 8


10 Min


30 Min



1 c
uncooked quinoa (rinse/soak for 5 minutes)
2 c
low sodium chicken broth
1 1/2 tsp
kosher salt or to taste


5 - 6
zucchini sliced
3 Tbsp
olive oil, extra virgin
1 Tbsp
real butter
1 c
sliced fresh mushrooms
3/4 c
sliced onion
1/4 c
chopped chives
salt or salt to taste
black pepper to taste
garlic powder to taste

Directions Step-By-Step

To prepare quinoa - cover with water in your saucepan that you will be cooking it in. Let soak for 5 minutes. This removes some of the hulls.
hint: I usually soak and drain twice during this 5 minutes.

Drain well and add the chicken broth.
Bring to a boil - stir, cover and simmer on low for about 20 minutes or until cooked. Quinoa cooks like rice - so you can also use a rice cooker to do this.
To prepare the Zucchini:
In a large skillet (with lid)- Start cooking sliced onions and mushrooms in olive oil and butter on medium heat for about 15 minutes or until wilted - stirring often.
Add zucchini - stir and cover and let it start steaming - stirring occasionally.
Cook for 10 to 12 minutes.
Add seasonings and chives - stir and turn off.
I like to cook the zucchini to less than firm. To me it tastes better when mixed with the quinoa. Some people like it crunchier - so cook/steam to your liking.
Once quinoa is cooked add it to the cooked zucchini mixture. Stir well and then top with shredded parmesan cheese before serving.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #zucchini, #quinoa