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Monday, September 21, 2009

Quinoa with Zucchini and Avocado Dressing

This is another great way to prepare quinoa. I decided to use it as a side dish with some tilapia, so I made a few modifications to the recipe. This went very well with the fish, and the avocado dressing is delicious!

Quinoa with Zucchini and Avocado Dressing

Adapted from Branny Boils Over
  • 1/3 cup quinoa, prewashed or rinsed very well
  • 2/3 cup low sodium chicken broth
  • 1/2 medium zucchini, sliced into 1/4 inch thick half moons
  • 1/2 medium yellow squash, sliced into 1/4 inch thick half moons
  • 1/4 cup pine nuts
  • 1/4 cup mexican cheese (queso) (omit the cheese or choose low fat for a cleaner side dish)
  • 1/3 cup avocado dressing (recipe follows)
  • 2 tablespoons chopped cilantro
  • olive oil
  • salt and pepper
Combine quinoa and chicken broth in a small saucepan. Bring to a boil, then reduce heat, cover and simmer 10-15 minutes, until quinoa is translucent. Meanwhile, spray zucchini and squash with olive oil and season with salt and pepper. Grill 5 minutes on each side, until tender.

Combine cooked quinoa and squashes, nuts, cheese, cilantro, and 1/3 cup avocado dressing in a large bowl. Toss to combine, then serve.

Avocado Dressing
Makes about 1.5 cups

1 large avocado, ripe
1 T lemon or lime juice
1 clove garlic
1/4 cup greek yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt

Puree all ingredients together.

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