Zucchini Carrot And Butter Bean Quinoa Recipes

ZUCCHINI QUINOA CAKES

Steps:

• For the zucchini quinoa cakes: In a small saucepot, bring 1/2 cup water to a boil. Add the quinoa and reduce the heat to a simmer. Cover and cook until all the water is absorbed and the quinoa is cooked, 10 to 12 minutes. Spread onto a baking sheet to cool, about 10 minutes.
• Meanwhile, grate the zucchini and squash. Transfer to a kitchen towel and squeeze out as much liquid as possible.
• In a large bowl, mix together the cooled quinoa, grated zucchini and squash, chives, dill, mustard, garlic and lemon zest. Add the flour, cornstarch, salt, pepper and eggs and mix together well.
• Heat the olive oil in a large cast-iron skillet until hot. Spoon nine 2 tablespoon-size scoops of the batter into the skillet and flatten slightly. Cook until golden on the bottom, 1 1/2 to 2 minutes. Flip and cook for an additional 1 1/2 to 2 minutes on the other side. Remove to a baking sheet. Repeat with the remaining batter.
• For the herbed yogurt: Mix together the yogurt, dill, parsley, salt, pepper and lemon zest in a medium bowl.
• Transfer the cakes to a platter, top with a dollop of the herbed yogurt and garnish with a sprig of dill.
• To make the cakes in advance: Place the cakes on a baking sheet and keep warm in the oven at 170 degrees F for 20 to 30 minutes before serving.

ZUCCHINI CARROT AND BUTTER BEAN QUINOA

Steps:

• In large skillet, sauté zucchini and carrots in oil, 2-3 minutes. Add garlic and cook, 30 seconds.
• Add beans and wine. Cook, stirring for 1 minute.
• Add quinoa, half of the cheese and 2 tablespoons of the chives, tossing gently to combine.
• Cook 1-2 minutes to blend the flavors. Season to taste with salt and pepper. Serve with remaining chives and cheese.

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.

ZUCCHINI CARROT BREAD

Steps:

• Preheat oven to 350 degrees F.
• Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
• Add the sugar and blend.
• Mix the eggs with the oil and add that to the flour mixture, mix again.
• Mix the zucchini, carrots and walnuts, add and mix.
• Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre.