Zucchini and Lemon Quinoa Pilaf

My love affair with quinoa continues. In fact I have to say I’m becoming a little bit addicted to this amazingly healthy seed as it’s been getting quite a workout in my kitchen lately. And much to my surprise my husband seems to be enjoying quinoa too, which is a definite win as I’ll be using it in a lot more recipes. So expect more quinoa recipes to come!

My favourite roasted butternut pumpkin and red quinoa salad has been replaced with a more summery Zucchini and Lemon Quinoa Pilaf. It’s absolutely delicious, and I can’t wait to have the left overs for lunch today!

Recipe

Ingredients

• 150 g of white quinoa
• 250 mls of vegetable stock
• 2 small zucchini julienned
• 2 spring onions sliced
• zest and juice of 1 lemon
• 1 tbs of olive oil
• 1 tbs of mint chopped
• 1 tbs of parsley chopped
• 2 tsp of dill chopped
• ¼ cup of ricotta
• 1 tbs of slivered almonds toasted
• salt and pepper to taste

Instructions

• Place the quinoa in a fine mesh sieve and place under cold running water for a few minutes. Use your fingers to toss the grains about to ensure they are well rinsed. Drain and place into a saucepan along with the stock and place over a high heat. Bring to a boil. Cover and reduce heat to low and leave to simmer for 15 minutes, or until tender.
• Fluff up the quinoa with a fork and add the zucchini and spring onions, stir through, and replace the lid on the saucepan and leave to steam while you prepare the dressing.
• Combine the lemon juice, lemon zest, olive oil, salt and pepper in a small bowl and whisk to combine.
• Remove the lid form the saucepan and add the dressing and chopped herbs and mix through. Check the seasoning and adjust as necessary. Divide between 2 bowls and crumble the fresh ricotta over the top and slivered almonds.

Nutrition