Zucchini and Quinoa medley
By
Shelly Woods
@Swoodsgirl
1
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.
Ingredients
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COOKED QUINOA
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1 cuncooked quinoa (rinse/soak for 5 minutes)
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2 clow sodium chicken broth
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1 1/2 tspkosher salt or to taste
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ZUCCHINI
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5 - 6zucchini sliced
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3 Tbspolive oil, extra virgin
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1 Tbspreal butter
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1 csliced fresh mushrooms
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3/4 csliced onion
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1/4 cchopped chives
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·salt or salt to taste
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·black pepper to taste
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·garlic powder to taste
How to Make Zucchini and Quinoa medley
- 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.
Enjoy!
