I made this dish on May 18, and obviously I have fallen behind with my blogging. Time to catch up now.
What attracted me to this dish is one of the ingredients–quinoa. I have been practicng how to pronounce this word which I still have trouble spelling. Daughter loves quinoa, and she brought some red ones a while ago. Quinoa has been getting popular these days, and apparently it has been around for a while even though I just noticed it.
One thing we discovered the hard way is to cook quinoa with a non-stick pot, we made it in our stainless steel pot and had to scrub it really hard to get rid of the stickies. A lesson learned again.
Love the chewiness mixed with the different textures of the caramelized onions and soft zucchini ! I felt really healthy after eating this dish…. my attempt to eat more vegetables!
Here is the recipe from Tastespace.
Quinoa with Caramelized Onions and Zucchini
adapted from River Cottage Veg Every Day!
2 small onions, halved and thinly sliced
1 lb zucchini (3 small zucchinis), cut into 1/2-cm slices
1/2 tsp fresh thyme leaves
2 garlic cloves, pressed or minced
1/2 cup dry quinoa, rinsed well
3/4 to 1 cup vegetable broth
2 tbsp chopped parsley
juice from half a lemon (2-3 tbsp – I used a Meyer lemon)
2 tbsp pine nuts, toasted (or almonds)
salt and freshly ground pepper, to taste
1. In a large non-stick skillet over medium-low heat, saute the onions. Sprinkle with some salt to allow them to release their juices. Meanwhile, cut your zucchini and add it to the skillet along with the thyme and some more salt and fresh pepper. Saute over medium-low heat for 30-35 minutes, stirring occasionally, until the zucchini is soft and golden. (If you prefer bona fide caramelized onions, saute your zucchini slices separately). Add the garlic, turn the heat up to medium and fry for an additional minute.
2. Meanwhile, prepare your quinoa: Bring vegetable broth to a boil over high heat. Once boiling, add quinoa. Reduce the heat to low, cover and simmer until all of the liquid is absorbed, about 15-20 minutes. Keep covered for an additional 5 minutes to steam. Set aside.
3. Sprinkle lemon juice overtop the zucchini mixture and stir to deglaze the pan. Add quinoa and parsley and stir over medium heat for 1 minute more. Turn off heat, season to your tastes. Just prior to serving, top with toasted pine nuts.
Serves 2 (or 4 as a side).