Quinoa and Grilled Zucchini

This quinoa and grilled zucchini bowl (or platter) is tossed with a pretty, pale green cilantro-flecked avocado dressing. It makes more than you will use for this particular recipe, but I like to have the extra on hand to add to salad throughout the rest of the week. If you dislike cilantro feel free to substitute chopped chives. Next time I might even throw in some jalepeno.
You make three hard-boiled eggs for this recipe, if you throw in a few extra be sure to try this juice of 1 lime

1/4

cup

lightly packed cilantro

1

clove garlic

1/4

cup

plain yogurt

3/4

cup

water

1/2

tsp

fine grain sea salt

3

large eggs

1

large zucchini, cut into 3/4-inch thick coins

1/4

cup

extra-virgin olive oil

2

cups

quinoa, cooked, room temperature

1/4

cup

pine nuts, toasted

1/4

cup

goat cheese, crumbled

a bit of chopped cilantro for garnish

1

Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (or us a hand blender). Set aside.

2

Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so – long enough to stop the cooking. Set aside.

3

While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until zucchini are tender and cooked through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters. (The zucchini could also be broiled on a cookie sheet.)

4

Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish.

Servings: 4

Nutrition Facts

Serving size: 1/4 of a recipe (9.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

365.85

Calories From Fat (61%)

224.22

% Daily Value

Total Fat 25.58g

39%

Saturated Fat 3.96g

20%

Cholesterol 160.94mg

54%

Sodium 83.62mg

3%

Potassium 430.45mg

12%

Total Carbohydrates 24.36g

8%

Fiber 3.63g

15%

Sugar 2.48g

 

Protein 11.52g

23%

Source

Source: 101 Cookbooks