Sautéed Zucchini and Quinoa

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.

Adapted from Heidi Swanson

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!