Servings:
Makes 4 servings
Ingredients
- 1 cup quinoa, rinsed well
- 1 1/2 cup water
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon medium zucchini, thinly sliced (about 2 1/2 cups)
- 1 clove garlic, thinly sliced
- 3 clove scallions, thinly sliced (about 1/2 cup)
- 1/4 cup roasted salted pistachios, chopped
- 1/2 cup packed fresh mint leaves, chopped, plus more for garnish
Preparation
Baking Directions:
1.Place quinoa and water in a small saucepan and season with a pinch of salt.
Bring to a boil, reduce heat, and cover.
Simmer until tender and water is absorbed, about 16 minutes.
Transfer to a large bowl and let cool.
2.Heat oil in a large skillet over medium-high.
Add zucchini; cook, stirring occasionally, until tender and golden, about 7 minutes.
Add garlic; cook until fragrant (do not let brown), about 30 seconds.
Season with salt and pepper and add to quinoa.
3.Stir in scallions, pistachios, lemon zest and juice, and mint.
Season with salt and pepper and serve immediately.
