Tasty Thursday–Bellisima Cucina “Earth Day” Recipes: Quinoa With Lemon and Zucchini

Here is another wonderful recipe from Whole Foods using quinoa! I love the nuttiness and crunchiness of this ancient protein-rich grain! You can toss with shrimp (wild-caught please) or place the shrimp on top of a quinoa “bed.” This is an easy dish to prepare using grains and produce from the earth. Cooking and preparation time is relatively quick so it doesn’t require much energy (ours or our stove’s). Bon apetito!

QUINOA WITH LEMON AND ZUCCHINI
Serves 6

Ingredients:

2 teaspoons extra virgin olive oil
1 medium zucchini, halved and thinly sliced
1 1/4 teaspoons fine sea salt, divided
1 1/4 cups quinoa, rinsed for 1 minute under running water
2 1/2 cups water
Zest of 1 lemon
2 tablespoons lemon juice
Lots of chopped fresh dill
Crumbled feta (optional)

Preparation:

Heat oil in a large saucepan over medium-high heat. Add zucchini and 1/4 teaspoon salt and cook, stirring, until zucchini is crisp-tender, about 4 minutes. Remove zucchini from the pan and add quinoa, water and remaining 1 teaspoon salt. Bring to a boil, lower heat and simmer, covered, until quinoa is tender but still chewy and a white spiral-like germ appears around each grain, about 15 minutes.

Toss quinoa with zucchini, zest, lemon juice and dill. Toss with or place shrimp on top. Serve warm or room temperature, topped with feta cheese if you like. (Be sure your feta is derived from goat/sheep.)