This Warm Zucchini Quinoa is packed with flavor and actually quite filling.
Oh, zucchini. The vegetable we love to hate.
It’s not that it’s not delicious…or versatile…or good for us. It’s just that it’s so darn plentiful!
One day you’re sitting around all zucchini-less and the next day you come in with a veggie the size of a baseball bat. Seriously, I think I could have used some of my zucchinis to fend off a crowd of robbers.
We must not have been the first ones to be perplexed by the overabundance of zucchini, because someone eventually got desperate enough to turn it into bread. And then chocolate bread. And then brownies. Honestly, who thinks of turning a vegetable into dessert? That is desperation, people!
But after awhile, vegetables that taste like chocolate cake start to weird me out, so I need something else to manage the growing tide of zucchini season.
Which is exactly why I needed quick and flavorful Zucchini Quinoa in my life. Warm turmeric, coriander, and cumin warm up this simple side dish. The Mr. said it tasted like something from India. This could be true, but since neither of us have ever actually been to India, it’s hard to say. No promises on that one.
Either way, this quinoa is not going to be the boring! blah! same ol’ same ol’ side dish. It’s packed with flavor and actually quite filling. Add some grilled chicken to it and this could easily be a main course. It made great leftovers and was a welcome break from my normal cold turkey sandwich routine. Plus, I hear this quinoa stuff is super good for you. At least it’s gotta be better than chocolate cake right?
Warm Zucchini Quinoa
Recipe by Bake. Eat. Repeat.
Serves 4-6 as a side dish
3 teaspoons olive oil, divided
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoons salt
2 small zucchini, sliced and then halved
1 cup quinoa, rinsed and drained
2 cups water
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon minced garlic
1. Heat 1 teaspoon olive oil in a medium sized pot over medium heat. Add garlic, turmeric, and coriander and saute until fragrant, about 1 minute. Add quinoa and toast for an additional 1-2 minutes, stirring occasionally. Add water and 1/2 teaspoon salt. Turn heat to low, cover, and cook for 15 minutes. Remove pot from heat and allow quinoa to sit, covered, for an additional 5 minutes. Remove lid and fluff quinoa with a fork.
2. Meanwhile, add oil to a large skillet and heat over medium high heat. Add sliced zucchini and then sprinkle with smoked paprika, cumin, and 1/2 teaspoon salt. Saute until golden brown or even blackened (I like it a bit charred) on the edges.
3. Stir zucchini slices into fluffed quinoa and serve warm.