Quinoa makes a nutty subsitute for rice in this riff of a pilaf. It would be delicious and unique for a picnic outing, or equally good as an easy weeknight side dish. Quinoa cooks in 10 minutes, so it really is doable in a pinch.
Serves 4 (as a side)
- 1 cup quinoa, rinsed
- 1 1/4 cups water
- 2 small zucchini, finely diced
- 1/4 cup pine nuts, toasted
- for the vinaigrette:
- 1 tablespoon red wine vinegar
- 1/2 small shallot, peeled and minced (optional)
- 1/2 teaspoon Dijon mustard
- 4 tablespoons olive oil
- pinch of salt
Add the rinsed quinoa, a pinch of salt and the water to a pot. Bring to a boil, then cover and drop the temperate to low, so that the quinoa is just simmering. Simmer for 10 minutes, then take of the heat. Let stand for 5 minutes, then fluff with a fork.
While the quinoa is cooking, cut up the
zucchini (if you don't like raw zucchini, play around with the vegetable), toast the pine nuts, and make the
vinaigrette. For the vinaigrette, whisk the vinegar, salt, shallot, and mustard in your quinoa serving bowl. Once combined, drizzle in the olive oil slowly.
To assemble: add the zucchini, pine nuts, and quinoa to the bowl with the vinaigrette and combine. Season to taste and enjoy.