Zucchini and Yellow Squash with Quinoa

Elevate your weeknight dinners with this vibrant and nutrient-packed Zucchini and Yellow Squash with Quinoa recipe. Featuring fluffy quinoa as a wholesome base, this dish is topped with tender sautéed zucchini and yellow squash, infused with the earthy flavors of garlic, oregano, and thyme. A zesty drizzle of fresh lemon juice and a sprinkle of parsley bring a refreshing finish to this simple yet flavorful meal. Ready in just 30 minutes, this gluten-free and vegetarian dish is the perfect combination of quick, healthy, and satisfying. Serve it as a light main course or a stunning side dish to brighten up your table.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 medium zucchini
• 1 medium yellow squash
• 2 tablespoons olive oil
• 2 cloves garlic
• 0.5 teaspoons dried oregano
• 0.5 teaspoons dried thyme
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove bitterness.

Step 2

In a medium-sized saucepan, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes or until the quinoa absorbs all the water.

Step 3

Once cooked, remove the quinoa from heat and fluff it with a fork. Set it aside.

Step 4

While the quinoa is cooking, wash the zucchini and yellow squash. Trim the ends and slice them into thin rounds or half-moons, depending on your preference.

Step 5

Heat the olive oil in a large skillet over medium heat.

Step 6

Mince the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn them.

Step 7

Add the sliced zucchini and yellow squash to the skillet. Sprinkle with dried oregano, dried thyme, salt, and black pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.

Step 8

Turn off the heat and drizzle the lemon juice over the sautéed vegetables. Toss gently to coat.

Step 9

Finely chop the fresh parsley.

Step 10

Serve the cooked quinoa on a plate or in a bowl as the base. Top with the sautéed zucchini and yellow squash.

Step 11

Garnish with the chopped fresh parsley before serving. Optionally, add extra lemon juice or a grind of black pepper for flavor.

Nutrition Facts

Serving size	(1125.4g)

Amount per serving	% Daily Value*
Calories	947.7

Total Fat 41.2g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 5435.5mg	0%
Total Carbohydrate 117.0g	0%
Dietary Fiber 4.6g	0%
Total Sugars 19.9g
Protein 28.5g	0%

Vitamin D 0IU	0%
Calcium 155.5mg	0%
Iron 7.6mg	0%
Potassium 1123.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 12.0%

Carbs: 49.1%