Quinoa, Zucchini and Toasted Walnut Pilaf
Prep time: 15 minutes
Total time: 15 minutes
Serves 4
Gluten-free and very high in protein, quinoa has a slightly nutty flavor—the perfect combination with toasted walnuts and zucchini.
ingredients
- 1 cup
- quinoa
- 1 ½ cups
- water
- 2 tablespoons
- olive oil
- ½ cup
- walnuts, coarsely chopped
- 1 clove
- garlic, sliced
- 2
- medium zucchini, grated
- 1 teaspoon
- fresh thyme leaves
- ½ teaspoon
- kosher salt
- ¼ teaspoon
- freshly ground black pepper
directions
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.
Meanwhile, prepare and measure your ingredients as this next part goes quickly. 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, 1 minute. Stir in the zucchini, thyme, salt and pepper (12 turns on pepper mill) and cook, stirring, until just tender and wilted, 1 minute. Remove from heat and stir in the quinoa until well combined.
helpful hints
- Don’t turn your back on the walnuts while they’re toasting, they can burn before you know it
- When in doubt, it’s best to undercook the grated zucchini to preserve its color and texture
- We tend to under salt, so after you’ve made this, be sure to double-check the seasoning is to your liking—you may want to add salt
tools needed
Medium saucepan with lid, measuring cups, measuring spoons, cutting board, box grater, paring knife, chef’s knife, medium skillet, wooden spoon
