zucchini quinoa sauté

IMG_7084It was definitely fall at the farmer’s market last Saturday: a beautiful display of pumpkins at the entrance, bins upon bins of apples, all kinds of delicious pears at every other stand & weather cool enough to enjoy warm apple cider while walking around.  And while I did buy my fair share of fall produce, I also couldn’t pass up the opportunity for zucchini.  We enjoyed some of the zucchini simply roasted as a side for dinner on Sunday.  Then, later in the week, with two zucchini left to use up and some leftover quinoa in the fridge, I made this.  Think fried rice meets summer, quinoa style.  Or, just think delicious.

IMG_7086

zucchini quinoa sauté
serves 2 for a light lunch, 4 as a side

recipe notes:  I’ve made this once, so the “recipe” is more approximations of what amounts I think I used.  You can use more or less or none at all of any of the ingredients, except the zucchini, as it is the star.  The quinoa could be rice (I think brown would be better than white here).  The feta could be parmesan – or goat cheese.  The red pepper flakes could be no red pepper flakes, if spicy is not your thing.  Instead, you could add some lemon zest and brighten things up.  As with making fried rice, I would definitely recommend using leftover quinoa that’s been cooled in the fridge.  If you don’t have time for that, you could cook the quinoa while you saute the zucchini and just toss them together, skipping the quinoa saute part.  Whatever you do, enjoy it & let me know how it turns out 🙂

1 1/2 cups cooked quinoa, cooled
1 tablespoon butter
2 cups zucchini (I used one small yellow & one small green), grated
1 teaspoon oregano
1/2 teaspoon white pepper
1/4 teaspoon red pepper flakes
2 ounces crumbled feta
1 scallion, sliced (optional)
1-2 basil leaves, torn (optional)
salt & fresh cracked black pepper, to taste

1.  Saute the zucchini: Heat butter over medium heat until it has melted.  Toss the shredded zucchini into the pan.  Top with oregano, white pepper & red pepper flakes.  Saute, shaking the pan occasionally, until just beginning to brown, about 3-4 minutes.

2.  Add the quinoa:  Toss the quinoa into the pan, stir to incorporate into the zucchini.  Saute a few minutes longer, until some of the quinoa has browned to your liking.

3.  Add feta & garnish:  Turn off the heat.  Add crumbled feta and stir to distribute.  Spoon mixture onto serving dish or individual plates.  Top with scallion, basil and salt & pepper to taste.

source: anna maria original

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