I had a zucchini left over from the trip to Sauvie Island last weekend, so figured it would be perfect for a light summer dinner dish on a Meatless Monday. I have been loving using Quinoa in a lot of dishes lately. It is packed-full of nutrients, protein, and fiber, making it a great & filling staple for MM. This dish was so simple and tasty that I made it again the next night, only with added chopped red peppers (delish). It is wonderful on its own, or would be the perfect side dish to complement salmon or to bring along for a picnic.
Quinoa with Zucchini, Lemon and Feta (Serves 4)
2 cloves of garlic, minced
1/2 white onion, chopped
1/4 cup white wine (I used Chardonnay)
2 tsp of Extra Virgin Olive Oil
1 Zucchini, cut in half and thinly sliced
Salt & Pepper to taste
1/2 cup of crumbled Feta cheese
Zest of half a lemon
2 tablespoons of lemon juice
1 cup of quinoa, rinsed under water
2 cups of water
Heat the oil in a pan over medium-high heat and add the garlic and onion. Let cook for a few minutes or until the onions are soft, and add the wine. Once the wine cooks off, add the zucchini and a little salt and cook for about 5 minutes. Meanwhile, put the water, quinoa, and a sprinkle of salt in a saucepan and bring to a boil. Lower the heat, cover, and let simmer until quinoa is cooked through (about 15 minutes or so). Add the quinoa to the pan of zucchini and toss with the lemon juice, zest, s&p to taste. Top with the Feta, serve & enjoy (even more so with a glass of that Chardonnay!).