Looking for a healthy dinner? You have to try this Quinoa Zucchini Bowl.
First, quinoa is one of my favorite foods. Honestly I bet I have at least five times a week, either as a main dish or side.
But even a quinoa lover such as myself needs a change of pace!
So after experimenting, I came up with this little quinoa zucchini bowl of goodness.
I love this recipe because it’s easy, but the end result is a dinner that feels like a real dinner. Not just a reheated bowl of quinoa with some veggies thrown in.
This recipe is for 6 servings because I’ll made it and enjoyed the leftovers for a lunches or dinners. Just cut the portions down if you’re not as crazy about quinoa as I am!
Quinoa Zucchini Bowl
Ingredients
3 cups of unsalted chicken broth
2 tablespoons of butter
½ a red onion, diced
¾ teaspoon of sea salt
2 cups of quinoa
4 zucchinis, grated
4 cloves of garlic
1 cup of grated parmesan cheese
2 tablespoons of lemon juice
Pepper to taste
Directions
- In a medium saucepan, bring broth to simmer and then turn off the heat and cover.
- Melt the butter in a large skillet over medium hear. Add the onion and the salt until onion softens.
- Add the quinoa and cook, stirring continuously until toasted. You’ll hear the grains start to crackle.
- Add 1 cup of the broth over the quinoa, add the zucchini and garlic, and stir continuously until the zucchini softens. Should take about 10 minutes.
- Reduce the heat to low. Once the moisture from the zucchini evaporates, continue adding ½ cup of the broth at ta time, stirring continuously, until the quinoa is cooked through and soft. Should take about 20 minutes.
- Add the parmesan, lemon juice and pepper.
- Enjoy!
That’s it! You’ll love the flavor of this dish. It will also fill you and is guilt free. Pretty perfect if you ask me!
