Serve this quinoa as a side dish or toss with cooked peeled shrimp to make a complete meal. Leftovers can be chilled in the fridge for a ready-to-eat lunch.
Special Diets:
Ingredients
Method
Heat oil in a large saucepan over medium-high heat.
Add zucchini and 1/4 teaspoon of the salt and cook, stirring, until zucchini is crisp-tender, about 4 minutes.
Transfer to a bowl.
Combine quinoa, 2 1/2 cups water and remaining 1 teaspoon salt in the saucepan and bring to a boil.
Lower heat, cover and simmer until quinoa is tender but still chewy and a white spiral-like germ appears around each grain, about 15 minutes.
Transfer quinoa to a large bowl.
Add zucchini, lemon zest and juice and dill and toss to combine.
Serve warm or at room temperature, topped with cheese, if using.
Nutritional Info
Serving Size
Calories
150
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.