Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Monday, July 26, 2010
RECIPE: Quinoa with Spiced Zucchini
Ingredients: 2 cup reduced-sodium chicken (or vegetable) broth 1 teaspoon salt 1 cup plain couscous 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 garlic cloves, finely chopped 2 medium zucchini, cut in half length-wise and then cut in half length-wise again, then cut into 1/4-inch wedges (basically half moons, cut in half down the middle) 1 teaspoon ground coriander 3/4 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon black pepper
1/8 tsp cayenne pepper 1/2 cup chopped fresh mint 2 tablespoon fresh lemon juice
1. Bring 2 cups chicken broth and 1 cup quinoa to a boil in a medium saucepan. Add 1 tsp salt. Reduce heat to simmer, and simmer covered until all of the broth is absorbed, around 15 minutes.
2. Meanwhile, heat oil in a 10-inch heavy skillet over medium-high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and 1 tsp salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, cayenne, and pepper and cook, stirring frequently, 2 minutes. Taste and season with s&p if necessary. Gently stir zucchini mixture into quinoa and allow to cool for 5-10 minutes. Just before serving, stir in mint and lemon juice.