Zucchini and Quinoa medley

1
Shelly Woods

By
@Swoodsgirl

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.

Rating:
★★★★★ 2 votes
Comments:
Serves:
6 - 8
Prep:
10 Min
Cook:
30 Min

Ingredients

COOKED QUINOA

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

ZUCCHINI

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

Step-By-Step

1To 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.
2To 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.
3Once quinoa is cooked add it to the cooked zucchini mixture. Stir well and then top with shredded parmesan cheese before serving.
Enjoy!

About Zucchini and Quinoa medley

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