This quinoa pilaf uses zucchini, which is in season for most people, and would make a great side dish for a summer (Labor Day) cookout or picnic.
When I first started using quinoa after going free years ago, most people had never heard of it. Lately I’ve been surprised at how often I hear people mention eating it. What you may not know is that quinoa comes in three varieties–white (tan), red, and black. Red is my favorite, but I used a blend of all three in this photo.
- 1 cup quinoa (any variety)
- 1 medium yellow onion, chopped
- 3 small zucchini, diced (about 3 cups)
- 2 Tablespoons butter or olive oil
- 1 Tablespoon dried parsley
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper or to taste
- Cook the quinoa according to package instructions. Be sure to rinse it first if the directions call for it.
- Heat a large skillet with the butter or olive oil. Add the chopped onion and cook until almost tender.
- Add the zucchini to the skillet and sauté until just tender. Add the garlic and sauté one minute more.
- Add the parsley, salt, and pepper to the vegetables in the skillet and stir to combine.
- Gently mix together the quinoa and vegetables. Check the amount of salt and pepper and add more if needed.
You can add additional flavor by cooking the quinoa in chicken or vegetable broth. You can also add a splash of gluten-free soy sauce and/or diced ham.