Quinoa Zucchini Salad Recipes

QUINOA SALAD WITH ZUCCHINI, MINT, AND PISTACHIOS

Steps:

• Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to a boil, reduce heat, and cover. Simmer until tender and water is absorbed, about 16 minutes. Transfer to a large bowl and let cool.
• Heat oil in a large skillet over medium-high. Add zucchini; cook, stirring occasionally, until tender and golden, about 7 minutes. Add garlic; cook until fragrant (do not let brown), about 30 seconds. Season with salt and pepper and add to quinoa.
• Stir in scallions, pistachios, lemon zest and juice, and mint. Season with salt and pepper and serve immediately.

SPICED QUINOA WITH ZUCCHINI

Steps:

• Cook 3/4 cup rinsed tricolor quinoa as the label directs, adding 1/4 teaspoon allspice to the water. Meanwhile, toss 2 sliced zucchini with 2 tablespoons olive oil and 1 grated garlic clove; season with salt and pepper. Bake at 450 degrees F until tender, about 10 minutes. Stir into the quinoa along with 1/2 cup golden raisins and 2 tablespoons each olive oil, chopped cilantro and dill. Season with salt.

QUINOA ZUCCHINI SALAD RECIPE

Steps:

• To begin, rinse quinoa with water, then place it in a saucepan. Add 2 cups of water and bring everything to a boil, then lower the heat to medium-low and simmer for 10 minutes, or until water is absorbed. Once the water is absorbed, cover the saucepan and steam the quinoa for 5 minutes.
• Meanwhile, heat the olive oil in a deep skillet over medium heat. Add the shallot and garlic and cook until fragrant, about 1 minute.
• Add the zucchini and the tomatoes and simmer until the tomatoes are softened and zucchinis are cooked and browning, about 4 to 5 minutes. If the shallots begin to burn, turn the heat down slightly.
• Add the lemon juice and salt and pepper to taste, stir to combine, then add the spinach and stir until it has wilted into the vegetable mixture.
• Stir in the cooked quinoa, combining the vegetables and quinoa together well, then remove the pan from the heat.
• Add the crumbled goat cheese and stir to combine, then serve.

QUINOA WITH CORN AND ZUCCHINI

Steps:

• Place the quinoa in a bowl, and cover with cold water. Let sit five minutes. Drain through a strainer, and rinse until the water runs clear.
• Bring the water or stock to a simmer in a medium saucepan. Heat another medium saucepan or lidded skillet over medium-high heat, and add the quinoa. Toast, stirring, until the grains have separated and begin to smell fragrant. Add the water or stock and salt. It should come to a boil quickly. Reduce the heat to low, cover and simmer 15 to 20 minutes, until the quinoa is tender and translucent and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes.
• Meanwhile, heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic, corn and zucchini. Season with salt and pepper, and cook, stirring, until the zucchini is tender and translucent and the corn tender, five to eight minutes. Stir in the quinoa and toss together. Heat through, add the herbs and serve with a little crumbled queso fresco or feta sprinkled on top if desired.