I was a taller girl too, once. (regala_electra) wrote,
I was a taller girl too, once.

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quinoa + zucchini = mad delicious

God, I can't believe the images of the Minneapolis bridge collapse. I hope everyone on my flist from those parts is okay.

Just, damn.

Quick Recipe (for my own records):

Pan-Seared Zucchini in a Tomato Sauce Reduction with Manchego and Iberico
Served with Quinoa on a bed of tossed greens

Prepare Quinoa to directions - I made less as it's just for me (planning for leftovers for Friday dinner):

1/2 Quinoa
1 cup water (hot)
pepper to taste
1/8 teaspoon seasalt
1/4 tablespoon butter
1 teaspoon garlic powder
1/4 teaspoon mustard powder

Bring ingredients to a boil, reduce to a simmer, cook for 10-15 minutes, covered.


Extra Virgin Olive Oil
1 Zucchini
1/8 to 1/4 cup grapefruit vinegar
1 teaspoon hot pepper flakes
1 garlic clove, minced
1/4 cup tomato sauce (Trader Joe's Sugo di Pomodoro)
Manchego and Iberico cheese (hmm, I used a vegetable peeler on a quarter hunk of each cheese and did about 4 slices from each kind)

While Quinoa is cooking, take one zucchini and cut into larger-than-bite-size pieces, vertical slices.

Pour 1 tablespoon oil and cook garlic about 15 seconds then zucchini (on medium-high heat). Season with pepper (flakes and freshly cracked black pepper). Pour in grapefruit vinegar after a couple of minutes of cooking the zucchini. Coook off as much liquid as possible, making sure all sides are cooked evenly.

Quinoa should be done cooking while zucchini is still going, turn off saucepan and move off burner.

Once sufficient liquid has been evaporated, add tomato sauce when taking the skillet off the hotter burner. Continue to cook off extra liquid. Once the sauce has cooked down, add cheese on top, allow it to melt before stirring the zucchini. The sauce should take on a very thick creamy texture, but not overpowering on the zucchini. Can add more tomato sauce if you prefer it to be really saucy (I did not)


I plated the zucchini on a bed of quinoa and quick chopped salad greens with kalamata olives (a weakness, they're my favorite which is funny because I don't really like salty things but I LOVE those olives). I had some left over prosciutto that I had crisped yesterday (I know, I'm a savage) so I crumbled a 1/4 a slice.

Insanely good and the right kind of heat, a very long heat, not a hot burn, but quickly disappears with a sip of water. Or um, diet cream soda.

CRAZY GOOD, I tell you.

Will have to perfect this to be a good entree for a family meal. My father would say "where's the meat?" (I think it's bettter w/o the prosciutto). The kalamata is probably unnecessary unless you like a hit of briney goodness.

I am going to have seconds now. Gotta chop up some salad.
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