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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