My love affair with quinoa continues. In fact I have to say I’m becoming a little bit addicted to this amazingly healthy seed as it’s been getting quite a workout in my kitchen lately. And much to my surprise my husband seems to be enjoying quinoa too, which is a definite win as I’ll be using it in a lot more recipes. So expect more quinoa recipes to come!
My favourite roasted butternut pumpkin and red quinoa salad has been replaced with a more summery Zucchini and Lemon Quinoa Pilaf. It’s absolutely delicious, and I can’t wait to have the left overs for lunch today!
Light, bright, and with a summery burst of lemon that I so love, this Zucchini and Lemon Quinoa Pilaf is set to become one of my summer favourites. It’s wonderful hot or cold, and leftovers are wonderful packaged up to take to work for a healthy lunch. It would also make a fantastic side dish, especially at a summer barbecue.
So tell me, as we head towards the start of summer here in Australia, what salads are you enjoying at the moment?
Zucchini and Lemon Quinoa Pilaf
Ingredients
- 150 g of white quinoa
- 250 mls of vegetable stock
- 2 small zucchini julienned
- 2 spring onions sliced
- zest and juice of 1 lemon
- 1 tbs of olive oil
- 1 tbs of mint chopped
- 1 tbs of parsley chopped
- 2 tsp of dill chopped
- 1/4 cup of ricotta
- 1 tbs of slivered almonds toasted
- salt and pepper to taste
Instructions
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Place the quinoa in a fine mesh sieve and place under cold running water for a few minutes. Use your fingers to toss the grains about to ensure they are well rinsed. Drain and place into a saucepan along with the stock and place over a high heat. Bring to a boil. Cover and reduce heat to low and leave to simmer for 15 minutes, or until tender.
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Fluff up the quinoa with a fork and add the zucchini and spring onions, stir through, and replace the lid on the saucepan and leave to steam while you prepare the dressing.
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Combine the lemon juice, lemon zest, olive oil, salt and pepper in a small bowl and whisk to combine.
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Remove the lid form the saucepan and add the dressing and chopped herbs and mix through. Check the seasoning and adjust as necessary. Divide between 2 bowls and crumble the fresh ricotta over the top and slivered almonds.
Recipe Notes
Any left overs are wonderful the next day.
Made this yesterday for lunch today. So easy, so delicious! You have my favourite recipe blog by far!! Everything I made so far has been gorgeous.
Thanks!
Beks
Thanks Beks 🙂 I’m so glad you enjoyed this and have enjoyed cooking from Delicious Everyday. Feel free to let me know if you have any questions or would like to see a particular recipe on Delicious Everyday.
This looks gorgeous! I have bookmarked this to try for sure!
looks so bright and summery. my fave salads have Chang’s Asian noodles in them (sorry to be all product placementy haha but i really do use them LOL) and also an Asian dressing with vinegar, sugar and sesame oil mm yum!
Great recipe! So filling but very light and fresh. Love it!
Yummo! Zucchini and lemon are a great combo (with a hint of chilli for me), love the quinoa in this as well. Very light and summery indeed!
Quinoa pilaf sounds delicious. And beautiful photos! 🙂
I usually make traditional pilaf version – rice, chicken breast, with a lot of spices. But I really like this exotic 😉 version. Looks delicious! Amazing work.
Wow. It’s amazing how you’re able to take something like quinoa and make it so amazing! Wonderful.
Made a delish variation on one in Ottolenghi’s book, with BBQ’d courgette, aubergine, capsicum and tomatoes, with a ‘green goop’ dressing of coriander, parsley, lemon juice, garlic and oil. Served with some goats feta, and BBQ’d sausages. Super yum and really quick (especially if you have a mandolin!).
Jen: How tasty is this cold? I was wondering about it for a family potluck lunch next weekend, but we have to travel for 2 hours, so couldn’t serve it ‘just made’.
Hi Juliet,
It’s great cold, although it tends to lose some of it’s lemon kick when it’s been refrigerated for some reason. So just before serving I’d add some more dressing and toss through. I hope that helps 😀
I love all these flavors together, what a perfect summery salad!
Really nice and refreshing recipe! Thanks for sharing!
This looks absolutely gorgeous Jennifer. I’m slightly obsessed with courgettes at the moment – we have them in Ottolenghi’s fritters, raw, grilled, roasted and steamed. This looks like a lovely way to serve them and lemon and salty cheese are such good additions.
What a lovely refreshing dish. These kind of dishes are a staple here! Love quinoa as it is so versatile!
The best bit of summer is all those delish, fresh vegetables and fruits!! Absolutely stunning salad and we really have to try it out! It would be great to see more inventive and exciting salads replace the same ols’ in the Sydney Catering arena. We’re in love with Bok Choy and Pineapple Salad with Peanut Dressing! YUM!
Yes I have to admit that quinoa is quickly becoming a favourite of mine as well. Its so versatil sweet savoury and even as a filling. I see your addiction and up it.
A beautiful quinoa pilaf! Great flavors and so wonderfully presented.
Cheers,
Rosa
Hi Jen. I’m not sure if it’s just my computer but there are certain spots in your blog that appear to have a white box covering them. I can’t see what I’m writing and I cant read half the first paragraph.
Hi Claire,
I’ve noticed this happens on a lot of websites when you are logged into your Facebook page (no idea why but it seems to cause a problem with Facebook sharing buttons). Stupid Facebook 😛 If you switch to your personal profile in Facebook it doesn’t do this. Let me know if that doesn’t help.
That looks delicious. One of our favourite main course salads at the moment is asparagus, orange, red onion and panko crumbed haloumi, with a dressing of orange juice, honey, dijon mustard and oil. It is delicious and the crunch of the salty haloumi is divine!
Mel, that salad sounds so delicious!
Mel, that salad sounds so delicious!
Three of my favourite ingredients together in a perfect summer dish! At the moment I am eating a lot of cherry tomatoes (from my garden), butter lettuce (from my neighbour’s garden), with finely peeled zucchini, chickpeas, and feta cheese dressed with balsamic or lemon juice (from my neighbour’s lemons). All simple ingredients, from the earth we tend, and in need of nothing much to make them delicious.