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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)
  • 2 Tbsp Holy Crap Apple Cinnamon or Natural Superseed Blend cereal
  • ½ tsp salt
  • ¼ tsp 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, 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.
  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: 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.