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Quinoa Salad Zucchini Boats

  By Elyse  

May 25, 2017

We're hook line and sinker for these zesty quinoa salad boats.

  • Prep: 15 mins
  • Cook: 30 mins

Ingredients

Quinoa Salad

2 cups quinoa

4 cups water

1-2 tablespoons olive oil

1 large yellow onion, sliced

2 small zucchini, sliced in half down the middle

½ cup pine nuts, toasted

¼ cup fresh parsley, chopped

1 teaspoon of orange zest

1 teaspoon sea salt

Lemon Dressing

4 tablespoons white wine vinegar

⅓ cup olive oil

4 tablespoons mirin

2 tablespoon dijon mustard

2 teaspoons garlic, finely minced

Juice of 1 lemon

Directions

1Start by carmelizing onions over medium heat with olive oil for 30 minutes.

2Stir every few minutes.

3Add zucchini and cook for 10 more minutes or until tender.

4Rinse quinoa in fine meshed strainer. Bring water and quinoa to a boil in a large saucepan.

5Turn down heat, cover, and simmer for 15-20 minutes or until there is no water in the bottom of the pan.

6Hold back from stirring. Use a fork to fluff the quinoa up.

7In a small bowl, whisk dressing ingredients together. Toss quinoa well with dressing in serving bowl. Fold in onions, zucchini, nuts, parsley, zest and salt.

8Sprinkle your favorite cheese over zucchini (optional).

9Serve warm or room temperature.

FAB Tip: If time's an issue for you, my favorite go to is Trader Joe's pre-made organic quiona in the frozen section.  Pop one of those babies out and stick it in the microwave or heat up in a bowl and you're ready to go in less than 2 minutes.

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