Heart Healthy Zucchini Quinoa Pilaf Recipe
Pair quinoa with lemon, fresh parsley, and mint for a scrumptious, gluten-free side dish full of flavor. This easy pilaf recipe adds a nutritious, garden-inspired flair and comes together in under 30 minutes for a weeknight win.
Ingredients
Recipe yields 4 servings
2 cups water
1 cup uncooked quinoa
2 medium zucchini
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 Tbsp chopped fresh tarragon
2 tsp lemon zest
2 tsp lemon juice
2 tsp olive oil
1/2 tsp salt
1/8 tsp black pepper
Directions
Step 1
In a small pot, bring the water to a boil. Stir in uncooked quinoa. Return to boil, then cover pot, reduce heat and simmer for 15 minutes.
Step 2
With a grater, shred the zucchini. In a large bowl, combine zucchini, parsley, mint, tarragon, lemon zest, lemon juice, oil, salt and pepper. Stir in cooked quinoa and mix well.
Step 3
Cover bowl and let stand for 5 minutes. Fluff quinoa and serve hot or at room temperature.
Time: 30 minutes
Servings: 4
Calories: 195
Make this for:
Dietary Review:
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition facts
Serving Size: 1 1/2 cups
Per serving:
calories:195
total fat:4g
sat fat:0g
cholesterol:0mg
sodium:336mg
total carb:30g
fibers:4g
proteins:7g
Thank you!