Lazy days (which don’t happen very often!) call for leftovers and a freezer raid!
So, what do you get when you mix leftover quinoa…
with one sauteed zucchini…
and a dollop of homemade pesto?
A protein-packed (and easy to whip up) culinary creation!
All you need is:
(Makes about 1 1/2 cups)
1 cup cooked quinoa
1 zucchini (about 1 cup uncooked), finely chopped
1 tbsp. extra-virgin olive oil
1 garlic clove, halved or finely chopped
*I halve the garlic then remove it so I get the flavour but not the lingering bad breath!! Read more about my thoughts on garlic HERE!)
1 tsp. homemade pesto
Quinoa cooking instructions:
1/4 cup pre-rinsed organic quinoa
3/4 cup homemade vegetable broth or water
Bring water to a boil in a small saucepan. Add quinoa and reduce heat to medium/medium-low. Cook for 15-20 minutes, stirring every few minutes until the water has evaporated and the quinoa is “al dente” (or you can cook it longer to make it extra soft, mash it with a fork and feed to baby). *If the quinoa is not fully cooked after 20 minutes add a few tablespoons at a time of water (to avoid it sticking to the pan and burning) until softened.
Sauteed zucchini cooking instructions:
In a small saucepan, heat olive oil and garlic on medium heat for 2-3 minutes. Add chopped zucchini and sautee for 5-7 minutes or until translucent.
Combine quinoa and zucchini in a bowl and add pesto. Toss until well combined.
Garnish with freshly grated Parmesan and a drizzle of extra-virgin olive oil and serve!