This recipe is a flavorful and easy one-pan dish perfect for a weeknight meal. The caramelized onions add a touch of sweetness, while the zucchini provides a refreshing contrast.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1/2 teaspoon salt
- 1 medium zucchini, sliced
- 1 clove garlic, minced (optional)
- 1 cup quinoa, rinsed
- 1 3/4 cups vegetable broth or water
- 1/4 cup chopped fresh parsley (optional)
- Freshly ground black pepper, to taste
Instructions:
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Heat olive oil in a large skillet or saucepan over medium heat. Add the onions and salt. Cook, stirring occasionally, for 15-20 minutes, or until the onions are softened and caramelized (golden brown).
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Add the zucchini (and garlic, if using) to the pan with the onions. Cook for another 5-7 minutes, or until the zucchini is tender-crisp.
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Stir in the rinsed quinoa. Toast the quinoa for a minute or two, stirring constantly.
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Pour in the vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked through and the liquid is absorbed.
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Remove from heat and fluff the quinoa with a fork.
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Stir in chopped parsley (if using) and season with black pepper to taste.
Tips:
- For a richer flavor, substitute chicken broth for the vegetable broth.
- Add other vegetables like chopped carrots, mushrooms, or chopped broccoli.
- Toasted pine nuts or chopped walnuts can be sprinkled on top for extra texture and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet.
Enjoy this simple and delicious quinoa dish!