Quinoa, Zucchini and Toasted Walnut Pilaf

Name: Quinoa, Zucchini and Toasted Walnut Pilaf
Yield: Serves 4
Ingredients: 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

Active Time: 15 minutes Total Time: 15 minutes Serves: Serves 4

Vegan Gluten Free

Quinoa, Zucchini and Toasted Walnut Pilaf

Ingredients

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

Instructions

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.

step by step

/01/

To a medium saucepan, add 1 cup quinoa.

/02/

Add 1½ cups water and bring to a boil.

/03/

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.

/04/

Meanwhile, wash 2 medium zucchini and trim off the stem ends.

/05/

Using the side of the grater with the largest holes, grate the zucchini at an angle. Discard when too small to grate safely.

/06/

Coarsely chop ½ cup walnuts. Hold the handle of the chef’s knife and place your other hand on top of the opposite end of the knife and rock back and forth.