Prep time: 15 minutes
Total time: 15 minutes
Gluten-free and very high in protein, quinoa has a slightly nutty flavor—the perfect combination with toasted walnuts and zucchini.
In a medium saucepan, combine the quinoa and water and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the quinoa is tender and fluffy, 12 to 15 minutes. Remove from heat and let stand, covered, for 5 minutes more.
Meanwhile, chop the walnuts, slice the garlic, grate the zucchini, and pull the thyme leaves from its sprig.
Heat the oil in a medium skillet over medium heat. Add the walnuts and cook, stirring, until toasted and fragrant, 2 to 3 minutes. Add the garlic and cook until golden brown, about 1 minute. Stir in the zucchini, thyme, salt and pepper (12 turns on pepper mill) and cook, stirring, until just tender and wilted, 1 to 2 minutes. Remove from heat and stir in the quinoa until well combined.
Medium saucepan with lid, measuring cups, measuring spoons, cutting board, box grater, paring knife, chef’s knife, medium skillet, wooden spoon