Recipe: Quinoa and Grilled Zucchini

I have recently become a fan of Quinoa. People seem afraid of it, but it is so yummy, and really just as easy to make as rice. I brought this dish to work the other day, and people RAVED about it! I think I’ve turned many onto this awesome grain. Give it a try!

1 large avocado, ripe
juice of 1 lime
1/4 cup lightly packed cilantro

1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt
1 large zucchini, cut into 3/4-inch thick coins
1/4 cup extra-virgin olive oil
1 clove garlic
couple pinches of fine grain sea salt
2 cups quinoa, cooked, room temperature (1 cup uncooked quinoa)
1/4 cup slivered almonds (or any nut you like…)
1/4 cup feta (or goat or whatever you have on hand…)

Soak 1 cup uncooked quinoa for 15 minutes. Then rinse for 3 minutes.
On stovetop, mix your 1 cup uncooked quinoa, with 1 ¼ cup water. Bring to boil. Reduce to low, cover, and simmer 35 minutes. (depending on how you like your quinoa, reduce water. I usually use only 1cup, I like mine a little crunchy). Let cool to room temperature.
Blend avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender and set aside.
Chop up zucchini into chunks nice sized for grilling. Then toss it with olive oil, garlic and salt. I grilled the zucchini in foil for about 15 minutes.
Mix everything together, and add the nuts & cheese at the end. Enjoy!
Serves 4 to 6.

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