My esthetician laughed when I told her I was making quinoa for dinner.
…And I’m still not sure why quinoa gets such a bad rap. I learned recently that quinoa’s a seed, and not only is it light and fluffy, but it packs a punch of protein. So while the carnivores might think quinoa’s only salad-worthy, I happily consume it for dinner.
Honestly, this isn’t my favourite quinoa recipe, but sometimes you just need a go-to flavoured quinoa so you don’t eat it unseasoned, and this one does the trick. Lemon and turmeric are really good for you, and it provides that awesome yellow colour that makes for pro-looking presentation. The fresh Thai basil also makes for an interesting, but not too exotic flavour.
2 zucchini squash, diced
1 small squash, diced
1 tbsp olive oil
1.5 c quinoa
1 tsp coconut oil
Zest of 1/2 lemon, juice of 1 lemon
1 1/2 tsp turmeric powder
1/2 tsp salt
Black pepper, to taste
3 stalks green onions, chopped
Fresh thai basil, chopped
Cook the quinoa for 15-18 minutes and remove from heat. Preheat oven to 425 F. Dice and roast zucchini and squash, tossed with olive oil for about 10-15 minutes. When the roasted vegetables are done, stir in with the quinoa and all other ingredients. Adjust flavours to taste. Serves 5-6.
Tip: If you plan on storing some of this just for you, half the recipe as it won’t taste fresh a few days later.
(Photo above does not show herbs stirred in — and I added parsley just for fun.)