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.
Course Main Course
Cuisine American
Keyword gluten free, healthy, vegan
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 5
Author Melissa
Ingredients
Quinoa
1 cup quinoa, rinsed and drained
2 cup water
½ tsp salt
Lemon Vinaigrette
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
Zucchini
4 medium zucchini
olive oil for cooking
salt and pepper
Instructions
Quinoa
Bring water to boil in a medium saucepan with a tight fitting lid.
Stir in quinoa and salt, reduce heat to a simmer and cover.
Cook for 20-25 minutes or until water is absorbed and quinoa soft and fluffy. Use a fork to fluff quinoa, do not stir.
Lemon Vinaigrette
Combine lemon juice, zest, mustard, maple syrup, salt and pepper in a bowl.
Whisk vigerously while drizzling in olive oil to emulsify.
Add herbs and stir gently to incorporate.
Zucchini
Slice zucchini into ¼ - ½ inch slices and transfer to a large bowl. Drizzle with olive oil, salt and pepper and toss to coat.
Heat a skillet on medium high or preheat oven to 400 degrees or prepare grill according to manufactoring instructions.
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.
Transfer cooked zucchini to a bowl and drizzle with vinaigrette tossing to coat.
Serve zucchini over quinoa or prepared grain of choice drizzling any remaing vinaigrette over the top.
Notes
I've included instructions for how to prepare quinoa, but feel free to use any grain you like.