Zucchini and Basil Quinoa Pilaf
People constantly ask us for new quinoa recipes. Everyone knows it is the protein rich, tissue repairing super diet of astronauts, but what are our favorite ways to dish out this powerhouse in our homes?
Try this pilaf full of rich basil flavor and abundant zucchini squash. This nutrient rich dish comes from one of our favorite thought leaders in health, Dr. Ben Kim.
Makes about 4-6 servings
2 cups quinoa
1 large or 2 small zucchini, chopped into small, bite-size pieces
1 yellow onion, finely chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
Freshly squeezed lemon juice (2 lemons)
1 cup fresh basil leaves, roughly chopped
Sea salt and black pepper, to taste
In a medium size pot, cook onions and garlic in about 1/4 cup of broth for a few minutes, or until onions are soft.
Add quinoa, a sprinkle of sea salt and pepper, and the remaining broth.
Remove lid, add zucchini, lemon juice, and about 3/4 cup of chopped basil. Cover again with lid and let pot sit for about 2 minutes with the heat off.
Add remaining basil, season with sea salt and pepper, and serve while it's hot.