This is such a quick recipe that is a perfect weeknight addition to any meal. Make it a meal in itself and add some cooked garbanzos or lentils right at the end. It is good eaten warm or cold and is great the next day for lunch or under a fried egg for breakfast!
Warm Quinoa & Zucchini Salad
2-3 Tablespoons virgin coconut oil
1 cup quinoa
2 cloves garlic, finely chopped
1-1/3 cups vegetable stock
1/3 cup dried raisins or currants, chopped
3 medium green onions, ends removed and thinly sliced
1 Tablespoon red wine vinegar
1 medium zucchini, grated on a cheese grater
1/2 cup chopped fresh herbs, basil, dill, mint, parsley
salt and pepper to taste
Makes 4 servings
In a medium sauce pot heat the oil over medium heat and sauté the quinoa, stirring frequently until well toasted. Add the garlic, stock, green onions, currants and salt; bring to a boil. Cover and turn down the heat to low and simmer for 20 minutes. Set a timer, you don’t want to overcook the quinoa.
When the quinoa is cooked, remove the pan from the heat and allow to sit for 5 minutes with the top on. Then add the zucchini, vinegar and herbs. Stir well and adjust seasoning with salt and pepper if necessary.
Tips & Notes~
You can add many different veggies to this dish such as grated carrot, chopped kale, spinach , asparagus, broccoli or peas (if using frozen peas thaw under running water first). If using a vegetable that needs more cooking, throw it into the pot about 5 minutes before the quinoa is done cooking.
Substitute the raisins or currants, with golden raisins or cranberries.
Any kind of nut, toasted/un-toasted makes a really nice addition.
At the end finnish with some crumbled feta, blue cheese or goat cheese.
The zest of half a lemon is also a nice bright flavor addition.