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Quinoa with Lemon and Zucchini

Adapted from

Toss with peeled, cooked shrimp to make a complete meal.

Serves 6

2 teaspoons Ellyndale Organics™ Extra Virgin Olive Oil*
1 medium zucchini, halved and thinly sliced
1 1/4 teaspoons fine sea salt, divided
1 1/4 cups NOW Real Food® Organic Quinoa*
(rinsed for 1 minute under running water)
2 1/2 cups water
Zest of 1 lemon
2 tablespoons lemon juice
Lots of chopped fresh dill
Crumbled feta cheese (optional)
  1. Heat oil in a large saucepan over medium-high heat.
  2. Add zucchini and 1/4 teaspoon salt and cook, stirring, until zucchini is crisp-tender; about 4 minutes.
  3. Remove zucchini from the pan and add quinoa, water and remaining 1 teaspoon salt.
  4. Bring to a boil, lower heat and simmer, covered, until quinoa is tender but still chewy and a white spiral-like germ appears around each grain; about 15 minutes.
  5. Toss quinoa with zucchini, zest, lemon juice and dill.
  6. Serve warm or room temperature, topped with feta cheese, if you like.

Per serving (about 6 oz):
170 calories (45 from fat)
5 g total fat
1.5 g saturated fat
5 mg cholesterol
570 mg sodium
25 g total carbohydrate (3 g dietary fiber, 1 g sugar)
6 g protein

*NOW items available at your local health food store

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