Lemon Zucchini Quinoa
I am sure I am not the only person that hates the super hot, humid, muggy days of Ohio summers. I am also sure that I am not the only gardener that has had too many zucchini ripen at the exact same time and needs to find new ways to eat it.
This super easy, low heat recipe is more assembly than cooking. I cheat a bit by using my rice cooker instead of the stove. Yes a rice cooker is essentially a kitchen unitasker. But it has been a work horse for me saving me time since college and has therefore more than earned its $9 price tag. Plus, I have yet to figure out how to make my rice as perfectly as this little guy does.
Today I used two medium size zucchinis to 1 cup (uncooked) of my grains. The zucchinis cut were about 2-3 ish cups and the quinoa blend expands as it cooks and makes about 3 cups also. I like having an almost equal mix of veggie to grain for this side dish, but it is still super tasty (and a bit more lemony) if you use less zucchini. I won’t see what you do in your kitchen so make what will make you and your families tummies happy!
The single most important step in this recipe is adding the quinoa to zucchini while it is HOT! The heat from the quinoa blend will cook the zucchini just enough to get rid of kinda slimy feeling it has once cut (totally just the natural sap from inside the zucchini being released, but not a texture I enjoy). Plus, the cooler zucchini will quickly help cool off the hot quinoa!
As is, this makes a great vegetarian/vegan side dish perfect for a hot summer night. Anyone that has met my husband knows he likes his meat. For that reason, I typically like to serve this with a simple grilled chicken breast 🙂 Plus, Drew usually does the grilling for me, and that is outside so it also avoids creating any heat inside! Double win!
- 1 cup Quinoa (or Quinoa Blend)
- Rice Cooker
- 2 Cups Water
- Zucchini, diced, I use about 2-3 cups
- Lemon, zest first then juice
- Salt, to taste
- Pepper, to taste
- Olive oil, about 1 Tablespoon
How to prepare? It is easy!
- Add 1 part Quinoa (or WFM Super Grains mix) to rice cooker with 2 parts water
- Zest the Lemon
- Dice Zucchini into bite size pieces – I quartered it longways then sliced
- Add Zucchini and HOT cooked quinoa to bowl
- Juice Lemon over bowl
- Season with salt, pepper, and a bit of olive oil
- Mix well