Tired of the same old rice or pasta side dishes? This quinoa and zucchini pilaf tastes like summer and, unlike most grains, quinoa is considered a complete protein as it contains all eight essential amino acids. Furthermore, it is high in fiber, a good source of protein, and very easy to digest. Try this pilaf warm with butter chicken, other curries or Walnut-Crusted Chicken, or as a stuffing for vegetables, or serve it on its own at room temperature for lunch.
Makes: 4 - 6 Servings
- 1 cup (250 mL) quinoa
- 1½ cups (350 mL) water
- 2 Tbsp (30 mL) olive oil or coconut oil
- ½ cup (120 mL) chopped walnuts
- ¼ cup (60 mL) diced onions
- 2 medium zucchini, grated (or spiralized)
- 2 Tbsp (30 mL/28 g) Skinny B or Holy Crap cereal
- ½ tsp (2.5 mL) salt
- ¼ tsp (1 mL) freshly ground black pepper
- Sprigs of parsley, for garnish
- In a saucepan, combine the quinoa and water and bring to a boil. Cover, reduce the heat to low and cook until all the water is absorbed, 12 to 15 minutes.
- Heat the oil in a skillet on medium heat. Add the walnuts and cook for 2 to 3 minutes, being careful not to burn them. Add the onions and cook for 1 to 2 minutes more. Stir in the zucchini, Skinny B cereal, salt and pepper, stirring just until the zucchini is wilted, about 1 minute. Do not overcook, or it will become mushy. Remove from the heat.
- Gently stir the cooked quinoa into the vegetable mixture until combined. Spoon into a serving dish and garnish with sprigs of parsley.
Nutrition Facts for Quinoa and Zucchini Pilaf
NUTRITION FACTS: PER 182 G SERVING. Calories (300) Total Fat (20 g) including Omega-3 (500 mg) and Omega-6 (415 mg) Total Carbohydrates (25 g) Dietary Fibre (5 g) Protein (9 g) Provides 18% of your daily vitamin C needs based on a 2000-calorie diet.
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