Recipes

Quinoa, Zucchini and Toasted Walnut Pilaf

Prep time: 15 minutes

Total time: 15 minutes

Serves 4

Gluten-free and very high in protein, quinoa has a slightly nutty flavor—the perfect combination with toasted walnuts and zucchini.


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Quinoa, Zucchini and Toasted Walnut Pilaf
To a medium saucepan, add 1 cup quinoa.
Add 1 ½ cups water and bring to a boil.
Cover, reduce heat to low and cook until the water is absorbed and the quinoa is tender and fluffy, 12 to 15 minutes.
Meanwhile, wash 2 medium zucchini and trim off the stem ends.
Using the side of the grater with the largest holes, grate the zucchini at an angle. Discard when too small to grate safely.
Coarsely chop ½ cup walnuts. Hold the handle of the chef’s knife and place your other hand on top of the opposite end of the knife and rock back and forth.
Using your pairing knife, trim both ends of 1 clove garlic. Peel.
Thinly slice the garlic from the stem end to the opposite end.
Gently pull thyme leaves from the sprig in the opposite direction. You need 1 teaspoon of thyme leaves.
Heat 2 tablespoons olive oil in a medium skillet over medium heat.
Add the walnuts and cook, stirring, until toasted and fragrant, 2 to 3 minutes.
Add the garlic and cook until golden, 1 minute.
Add the zucchini.
Add the thyme.
Season with ½ teaspoon kosher salt.
Season with ¼ teaspoon freshly ground black pepper (12 turns on pepper mill).
Cook, stirring, until just tender and wilted, 1 minute. Turn off the heat.
Add the cooked quinoa.
Stir until well combined.
Enjoy!

ingredients

1 cup 
quinoa 
1 ½ cups 
water 
2 tablespoons 
olive oil 
½ cup 
walnuts, coarsely chopped 
1 clove 
garlic, sliced 
medium zucchini, grated 
1 teaspoon 
fresh thyme leaves 
½ teaspoon 
kosher salt 
¼ teaspoon 
freshly ground black pepper 

directions

In a medium saucepan, combine the quinoa and water and bring to a boil. Cover, reduce heat to low and cook until the water is absorbed and the quinoa is tender and fluffy, 12 to 15 minutes.

Meanwhile, prepare and measure your ingredients as this next part goes quickly. Heat the oil in a medium skillet over medium heat. Add the walnuts and cook, stirring, until toasted and fragrant, 2 to 3 minutes. Add the garlic and cook until golden, 1 minute. Stir in the zucchini, thyme, salt and pepper (12 turns on pepper mill) and cook, stirring, until just tender and wilted, 1 minute. Remove from heat and stir in the quinoa until well combined.


 

helpful hints

  • Don’t turn your back on the walnuts while they’re toasting, they can burn before you know it
  • When in doubt, it’s best to undercook the grated zucchini to preserve its color and texture
  • We tend to under salt, so after you’ve made this, be sure to double-check the seasoning is to your liking—you may want to add salt

tools needed

Medium saucepan with lid, measuring cups, measuring spoons, cutting board, box grater, paring knife, chef’s knife, medium skillet, wooden spoon

 

make it a meal

Here's a recipe pairing we love with our Quinoa, Zucchini and Toasted Walnut Pilaf: