Sautéed Zucchini and Quinoa
We are so excited to see summer squash ready in the fields! Soon we will have more than we know what to do with. Keep this recipe handy for a quick weekday lunch or dinner. The list of ingredients is long, but it comes together quickly, especially if you have pre-cooked the quinoa.
1 large avocado
juice of 1 lime
1/4 cup cilantro
1 clove of garlic from your box, or as much as you like, finely chopped
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt
3 large eggs
Zucchini from your box - as much as you want but at least 1/2 lb, cut into 3/4 inch coins
1/4 cup extra virgin olive oil
2 cups cooked quinoa, cooled to room temperature
1/4 cup pine nuts, toasted
1/4 cup goat cheese, crumbled
In a blender, blend together the avocado, lime juice, cilantro, garlic, yogurt, water, and salt. Set aside.
Hard boil three eggs, cool a bit, and peel. Cut the eggs lengthwise into quarters.
While the eggs are cooling, toss the zucchini and chopped garlic with olive oil and sea salt, and sauté over medium-high heat until the zucchini is cooked through but not mushy (about 5 minutes).
Toss the quinoa with about 2/3 of the avocado dressing. Top with grilled zucchini, pine nuts, eggs, goat cheese and a little bit of cilantro!
Adapted from Heidi Swanson’s 101 Cookbooks