Zucchini and Yellow Squash with Quinoa
Elevate your weeknight dinners with this vibrant and nutrient-packed Zucchini and Yellow Squash with Quinoa recipe. Featuring fluffy quinoa as a wholesome base, this dish is topped with tender sautéed zucchini and yellow squash, infused with the earthy flavors of garlic, oregano, and thyme. A zesty drizzle of fresh lemon juice and a sprinkle of parsley bring a refreshing finish to this simple yet flavorful meal. Ready in just 30 minutes, this gluten-free and vegetarian dish is the perfect combination of quick, healthy, and satisfying. Serve it as a light main course or a stunning side dish to brighten up your table.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium zucchini
- 1 medium yellow squash
- 2 tablespoons olive oil
- 2 cloves garlic
- 0.5 teaspoons dried oregano
- 0.5 teaspoons dried thyme
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove bitterness.
In a medium-sized saucepan, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes or until the quinoa absorbs all the water.
Once cooked, remove the quinoa from heat and fluff it with a fork. Set it aside.
While the quinoa is cooking, wash the zucchini and yellow squash. Trim the ends and slice them into thin rounds or half-moons, depending on your preference.
Heat the olive oil in a large skillet over medium heat.
Mince the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn them.
Add the sliced zucchini and yellow squash to the skillet. Sprinkle with dried oregano, dried thyme, salt, and black pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Turn off the heat and drizzle the lemon juice over the sautéed vegetables. Toss gently to coat.
Finely chop the fresh parsley.
Serve the cooked quinoa on a plate or in a bowl as the base. Top with the sautéed zucchini and yellow squash.
Garnish with the chopped fresh parsley before serving. Optionally, add extra lemon juice or a grind of black pepper for flavor.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5436 mg | 236% | |
| Total Carbohydrate | 117.0 g | 43% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 19.9 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1123 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
