Zucchini and Lemon Quinoa Pilaf

Need another zucchini recipe? Paired with lemon, parsley and mint, this Lemon and Zucchini Quinoa Pilaf is refreshing full of flavor and super easy to make!

Course Side Dishes

Cuisine American

Keyword lemon quinoa, quinoa with zucchini, zucchini quinoa

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 130kcal

Author Laura Bashar | Family Spice

Ingredients

2 cup water
1 cup uncooked quinoa
2 medium zucchini
½ cup chopped parsley
¼ cup chopped mint
1 lemon zest and juice
1 teaspoon extra virgin olive oil
½ teaspoon salt
⅛ teaspoon ground black pepper

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Instructions

In a small pot, bring 2 cups of water to boil and stir in quinoa.
Return to boil, then cover pot and reduce heat to simmer. Continue simmering until quinoa is cooked, approximately 12-15 minutes.
In the meantime, using a food processor with the grate-blade, shred zucchini.
In a large mixing bowl, combine shredded zucchini with remaining ingredients.
Gently stir in the hot and steamy quinoa and mix well. Cover bowl with foil or a dish towel and allow the steam from the quinoa soften the zucchini.
Pour into a serving bowl and serve hot or at room temperature.

Notes

Cooking tip: To keep the quinoa from turning mushy, remove lid from pot when done cooking and allow it to sit in the hot and open pot to let the steam and any additional moisture evaporate.

TO STORE: Store any leftover pilaf in an airtight container and refrigerate for up to 3 days.

TO FREEZE: You can also freeze leftovers, but it will be a little mushy when thawed and reheated. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

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