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Quinoa with Grilled Zucchini, Green Onions and Pine Nuts
Vegetables, Sides
Date: June 6, 2016
  • 1 cup red quinoa
  • 2 cups water
  • 1 medium zucchini, medium dice
  • 2 to 3 green onions, thinly sliced
  • ½ cup pine nuts toasted in a dry pan
  • 2 tbsp. fresh Italian parsley, minced
  • Extra Virgin Olive Oil, good quality
  • Sea Salt and black pepper to taste
  • Zest and juice from one large lemon
Preparation Steps:
  1. Follow package instructions for cooking quinoa; 1 cup quinoa to 2 cups liquid. Bring quinoa and water to a boil, reduce heat to simmer. Cover and cook until liquid is evaporated.
  2. While quinoa cooks, toast pine nuts in a dry frying pan over high heat. Toast until the nuts smell toasted. Quickly remove from pan. Do not allow to brown or they will be come bitter tasting - this should take 1 to 2 minutes.
  3. Heat small amount of oil in a fry pan over medium high heat. Add zucchini and cook until fork tender. Remove from pan and set aside - OR place zucchini rounds on preheated grill-see note below.
  4. When quinoa is done, fluff with fork, and remove from pan to mixing bowl.
  5. Add the zucchini, green onions, pine nuts, lemon zest and lemon juice. Drizzle with olive oil , season with sea salt and pepper, and toss to incorporate.
  6. Taste and adjust seasonings, if necessary.
  7. Can be served hot, warm, or cold.


Grilling zucchini:  if done on outdoor grill you can utilize a vegetable “tray” and grill according to desire likeness; if you do not have a vegetable “tray for your grill, slice zucchini into ¼ “ slices, place in bowl and toss lightly with olive oil, then place rounds on your preheated grill, when done, coarsely chop zucchini, set aside until quinoa is cooked

          Yields:  approximately 4 servings 

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”