Charred Lemony Zucchini with Quinoa, bright with lemon flavor and herbs. Enjoy as a side dish or a healthy light meal. Made with simple ingredients that you may already have on hand.
The days are warming here in Florida and we could not be more ready. We're looking forward to getting outdoors and maybe back to a sense of normalcy visiting with family and friends, which of course means food will be involved. This Charred Lemony Zucchini with Quinoa is a great dish for those summer get togethers and barbecues.
what's in it
Zucchini is at its peak in summer so naturally as we're heading into the season we're looking for ways to enjoy as much as we can.
A simple vinaigrette of lemon and herbs adds loads of flavor to the zucchini as well as the quinoa. I often make dressings(A,B,C and D) with non dairy yogurt, but for this one I wanted it to be a simple as possible with ingredients that many people have on hand at any time.
The recipe calls for quinoa to add protein for a more satisfying dish, but really you can use any grain you like. Rice, millet, barley, bulgar, pasta - any would go nicely with the zucchini.
how to make this dish
There are a few ways the zucchini can be prepared. Grill it, bake it in the oven or sauté it as we did here. The important thing is to get some char on it. This adds flavor and a slight crispness that is just so delicious. Be sure not to overcook though. You want the zucchini to maintain some texture and not be mushy or falling apart.
The dressing is a simple vinaigrette made by emulsifying oil with mustard, lemon juice and a few other ingredients. To do this start by mixing together all ingredients except the oil and herbs. Once those ingredients are incorporated whisk vigorously while slowly drizzling the oil in. This will create a creamy cohesive dressing. Add the chopped herb and it's perfect for coating the zucchini in tons of flavor.
The quinoa is simply prepared with the standard ratio of one part grain to two parts water. So, for our family we used one cup of quinoa and two cups of water.
tips
As we're heading into summer, hopefully to a more normal version now that vaccines have begun rolling out, and get togethers may resume safely enjoy this dish with friends and family. It's a great way to show how delicious vegan food can be without any strange ingredients that might scare away non vegans. You can easily make this for a crowd by doubling or even tripling the recipe.
This dish is also a great way to use a lot of zucchini if you find yourself with copious amounts from the garden.
If you make a recipe, I would love to know how it turns out! You can leave a comment and rating below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
Charred Lemony Zucchini with Quinoa, bright with lemon flavor and herbs. Enjoy as a side dish or a healthy light meal. Made with simple ingredients that you may already have on hand.
- 1 cup quinoa, rinsed and drained
- 2 cup water
- ½ tsp salt
- 1 lemon, juice and zest
- 2 tsp dijon mustard
- 1-2 tsp maple syrup optional
- 2 tbsp fresh parsley, finely chopped
- 3 tbsp olive oil
- salt and pepper
- 4 medium zucchini
- olive oil for cooking
- salt and pepper
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Bring water to boil in a medium saucepan with a tight fitting lid.
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Stir in quinoa and salt, reduce heat to a simmer and cover.
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Cook for 20-25 minutes or until water is absorbed and quinoa soft and fluffy. Use a fork to fluff quinoa, do not stir.
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Combine lemon juice, zest, mustard, maple syrup, salt and pepper in a bowl.
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Whisk vigerously while drizzling in olive oil to emulsify.
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Add herbs and stir gently to incorporate.
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Slice zucchini into ¼ - ½ inch slices and transfer to a large bowl. Drizzle with olive oil, salt and pepper and toss to coat.
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Heat a skillet on medium high or preheat oven to 400 degrees or prepare grill according to manufactoring instructions.
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Arrange in skillet or oven or grill and cook for 3-4 minutes to soften and char, flip and char other side. Do not overcook.
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Transfer cooked zucchini to a bowl and drizzle with vinaigrette tossing to coat.
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Serve zucchini over quinoa or prepared grain of choice drizzling any remaing vinaigrette over the top.
I've included instructions for how to prepare quinoa, but feel free to use any grain you like.
Did you make this recipe? Let me know!