Monday, July 26, 2010

RECIPE: Quinoa with Spiced Zucchini

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.

Submitted by Vicki Boyne
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