Quinoa is a wonderful gift to vegans and vegetarians. It provides bountiful protein, calcium, iron, magnesium, and fiber in respectable quantities, with very little fat. This simple quinoa dish makes a nice presentation served at room temperature, especially for warm weather meals. Recipe adapted from Extraordinary Vegan* © 2013 by Alan Roettinger, reprinted with permission of Book Publishing Company. Photo by Andrew Schmidt.
- ½ cup quinoa
- 1 cup water
- Pinch sea salt
- 1 natural salt-free vegetable bouillon cube, optional
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 small zucchini, quartered lengthwise and thinly sliced
- ¼ teaspoon salt
- Freshly ground pepper to taste
- 2 tablespoons coarsely chopped fresh basil
- Fresh tomato slices, as needed
Rinse the quinoa and put it in a small saucepan. Add the water, salt, and optional bouillon cube. Bring to a boil over high heat. Decrease the heat to low, cover, and cook for 15 minutes. Fluff the grains and set aside and let cool until needed.
Heat the olive oil in a skillet over medium-high heat and add the onion. Stir until soft, about 3 minutes.
Add the zucchini. Continue stirring until the zucchini is just tender, another 4 to 5 minutes. Add the salt and pepper, and stir another 2 minutes.
Stir in the cooked quinoa and basil. Stir until warmed through. Serve with fresh tomato slices.
- Here are more quinoa recipes.
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That would've been Awsome with avocado
True, and what a good idea. Feel free to embellish!
This looks fabulous. I can't wait to try it out. And like gigi said I think it will be better with avocado. Thanks for the recipe.
Am anxious to try this, it looks so yummy and beautiful. And I don't eat avocados, so it is perfect for me just the way it is, almost...I don't use added oils, so I'll probably try sauteing my veggies without.
This would be a great as an appetizer for a wedding or special event or dinner!
April Brand says
That was delicious. And I added avocado. Very delicious!
Danielle Rigney says
Try it with a drizzle of balsamic vinegar!
Sure hope my quinoa 'patty' holds together like the pic.
Love the Balsamic Vinegar and avocado suggestions...
That sounds delish! I might add some garlic!
Suzanne, you should try a little of olive oil in your life! It keeps things from sticking to the pan and it is heart healthy! =)
Ann Silverthorn says
Does anyone know how to form the quinoa/zucchini like it shows in the picture. Would be very impressive when entertaining.
You can shape the quinoa with a small circular mold, called a forming ring (I watch a lot of Master Chef!). After a quick search, I found some alternatives: a tin can opened at both ends, pipe, egg poaching ring, small springform rings.