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 fibre, a good source of protein, and very easy to digest. Try this pilaf warm with butter chicken, other curries, Walnut-Crusted Chicken, as a stuffing for vegetables, or serve it on its own at room temperature for lunch.
SERVINGS: 4 - 6
🥒 1 cup quinoa
🥒 1½ cups water
🥒 2 Tbsp olive oil or coconut oil
🥒 ½ cup chopped walnuts
🥒 ¼ cup diced onions
🥒 2 medium zucchinis, grated (or spiralized)
🥒 ½ tsp salt
🥒 ¼ tsp freshly ground black pepper
▶︎ 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, Natural or Apple Cinnamon Superseed Blend 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.