Real Recipes From Real Home Cooks ®

zucchini and quinoa medley

★★★★★ 3
a recipe by
Shelly Woods
Lake Charles, LA

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

Blue Ribbon Recipe

Wondering what to do with extra zucchini? This zucchini and quinoa medley is a wonderful summertime side dish and a different way to use zucchini. Seasoned perfectly, caramelized onions and mushrooms are mixed in. Zucchini is rich in vitamins, and quinoa is full of protein. Full of flavor, no one will guess this side dish is healthy. Leftovers will make a delicious light lunch.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 6 - 8
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For zucchini and quinoa medley

  • 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
  • 1 c
    sliced fresh mushrooms
  • 3/4 c
    sliced onion
  • 1/4 c
    chopped chives
  • salt, to taste
  • black pepper, to taste
  • garlic powder, to taste

How To Make zucchini and quinoa medley

  • Soaking quinoa in water.
    To prepare quinoa, cover it with water in the 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 these 5 minutes.
  • Water drained and chicken broth added to saucepan.
    Drain well and add the chicken broth.
  • Cooking the quinoa.
    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. After cooking the quinoa, strain any extra chicken broth in the pot.
  • Sauteeing onions and mushrooms.
    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 10-15 minutes or until wilted. Stir often.
  • Adding zucchini to the onions and mushrooms.
    Add zucchini.
  • Cooking the zucchini.
    Stir and cover. 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 be less than firm. To me, it tastes better when mixed with the quinoa. Some people like it crunchier, so cook/steam it to your liking.
  • Adding quinoa to sauteed zucchini.
    Once the quinoa is cooked, add it to the cooked zucchini mixture. Stir well.
  • Topping the zucchini with shredded Parmesan.
    Then top with shredded Parmesan cheese before serving. Enjoy!