Zuquinoa (Zucchini + quinoa)

As a memeber of the squash family, Zucchini is not a well received vegetable in my household. However, thinly sliced and sauteed with onions in some good old olive oil, it is really tasty and flavorful. Quinoa is another common under-utilized staple that works really well with sauteed zucchini. For this recipe you can use the common solid green zucchini or its shorter speckled sister. You can substitute quinoa with red quinoa, brown rice or wild rice. You can add some kick with cayenne pepper, or sweeten it with extra paprika. It is all up to you. Give this easy-peasy recipe a try!

Ingredients:
4 zucchinis, peeled and cut into very thin rings
2 medium onions, peeled and cut into very thin slices
1 cup of dry quinoa
about 1/2 cup of olive oil
1/2 bunch of cilantro, finely chopped
2 Tbsp ground cumin
2 Tbsp paprika
juice of 1/2 lemon
salt
pepper

cayenne pepper (optional)

Directions:
1. In a large cast iron pan, on medium heat, saute onions in plenty of olive oil until golden brown.
2. Add cumin, paprika, salt and pepper and mix well.
3. Add sliced zucchini and let saute until the zucchini is coated in olive oil and soft.
4. While the onions and zucchini are sauteing, rinse 1 cup of quinoa; cook in a rice cooker until fluffy.
5. Add quinoa to the onions and zucchini mixture and mix well.
6. Add lemon juice, cilantro and adjust salt and pepper.
7. Enjoy!