Today’s Meatless Monday recipe is a comforting dish that can be made in about 20 minutes. This Zucchini Quinoa will fill that need for a bowl of something warm and delicious to put in your belly on this chilly Autumn day.
1 cup quinoa plus 2 cups of water or stock
2 medium zucchini cut in half, and half again and thinly sliced
1 half of a medium sweet onion, chopped
Vegetable boullion or Vegetable Stock
Salt and Pepper
Grated Parmesan or Romano cheese
Fill a medium pot with 2 cups of water and heat to boil. Add the quinoa and mix into the water. Adding a vegetable buillion cube or substituting vegetable stock for the water is great way to incorporate more flavor into this dish. Try to find one with low or no sodium as most are fairly salty. It’s best to add salt to your taste. Quinoa is extremely absorbent and will take on flavor well. This could easily be changed to a creamy tomato quinoa dish using tomato juice and chopped tomatoes. It’s an excellent change from pasta or can take the place of gluten-based grains.
Once the water or stock comes to a boil, turn down to medium heat and keep covered. It should cook about eight to ten minutes. Shut the heat off and leave the lid on to steam the rest of the liquid. Once ready to serve, fluff up the quinoa.
While the quinoa is cooking begin to chop and slice the vegetables. Add the onions to a large saucepan with about two tablespoons of olive oil. Cook on medium heat for about two minutes. Add the zucchini in an even layer, turn up the heat to medium-high and let sit for about two minutes without stirring. This will allow the zucchini to brown. After two minutes, mix the zucchini and onion again and let sit another two minutes. This should take about six minutes total. Don’t overcook the zucchini; it should still have a bite to it. Add plenty of freshly ground pepper and about a teaspoon of salt and stir.
The quinoa and zucchini mixture can be incorporated in the pan or it can be dished out separately. In this case, spoon about a 3/4 of a cup of quinoa into the bowl and top with zucchini and onion. Stir together. This is a vegan dish but a little grated parmesan or romano cheese adds a little zip to this delicious and healthy treat! Serves 2 and can be doubled easily. This could be served for lunch or brunch, an afternoon snack or a side dish for dinner paired with a salad or bread. Enjoy!