I’m always surprised when people say they don’t love quinoa. Maybe they’ve been making it wrong. If you’re not convinced that quinoa is great, try this method and you won’t be disappointed!
1 cup dry quinoa (I used tri-color quinoa)
2 cups chicken or vegetable stock
1 tablespoon butter
1 clove garlic, minced
1/3 cup diced celery
1/3 cup diced onion
1/3 cup diced carrot
1/3 cup diced zucchini
1/2 teaspoon thyme
Salt & pepper
1. Heat dry quinoa in a medium saucepan over high heat, stirring frequently until toasted (about 2 minutes).
2. Add chicken or vegetable stock and reduce heat to a simmer. Cover. Cook for 15 minutes or until liquid is absorbed.
3. In a separate frying pan, heat the butter until it bubbles. Add the onions, celery, onion, and garlic. Sauté, stirring often to prevent burning, for about 3 minutes or until the vegetables begin to soften.
4. Add the diced zucchini and thyme to the vegetables and cook for another 1-2 minutes.
5. Stir the cooked vegetables in with the quinoa once it has absorbed all the stock. Season with salt and pepper. Serve warm.
Confession: I made this recipe a few months ago and forgot to post it! This was before I had my nice camera. Luckily, zucchini is in season a lot of the time in Vegas, so this recipe can be considered “seasonal” in the winter or summer here! For those of you in other parts of the country (or world), the zucchini will taste best and cost the least in summertime! Enjoy and check out some more seasonal recipes below: