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Quinoa and Zucchini Pilaf

Quinoa and Zucchini Pilaf

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


  1. 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.
  2. 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.
  3. 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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