Quinoa, Zucchini and Toasted Walnut Pilaf
Active Time: 15 minutes | Total Time: 15 minutes | Serves Serves 4 | Vegan | Gluten Free
- 1 cup quinoa
- 1½ cups water
- ½ cup walnuts, coarsely chopped
- 1 clove garlic, sliced
- 2 medium zucchini, grated
- 1 teaspoon fresh thyme leaves (about 1 sprig)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
In a medium saucepan, combine the quinoa and water and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the quinoa is tender and fluffy, 12 to 15 minutes. Remove from heat and let stand, covered, for 5 minutes more.
Meanwhile, chop the walnuts, slice the garlic, grate the zucchini, and pull the thyme leaves from its sprig.Heat the oil in a medium skillet over medium heat. Add the walnuts and cook, stirring, until toasted and fragrant, 2 to 3 minutes. Add the garlic and cook until golden brown, about 1 minute. Stir in the zucchini, thyme, salt and pepper (12 turns on pepper mill) and cook, stirring, until just tender and wilted, 1 to 2 minutes. Remove from heat and stir in the quinoa until well combined.
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