Source: Whole Foods Market
Toss with peeled, cooked shrimp to make a complete meal
2 teaspoons extra virgin olive oil
1 medium zucchini, halved and thinly sliced
1 1/4 teaspoons fine sea salt, divided
1 1/4 cups quinoa, rinsed for 1 minute under running water
2 1/2 cups water
Zest of 1 lemon
Lots of chopped fresh dill
Crumbled feta (optional)
Heat oil in a large saucepan over medium-high heat.
Add zucchini and 1/4 teaspoon salt and cook, stirring, until zucchini is crisp-tender, about 4 minutes.
Remove zucchini from the pan and add quinoa, water and remaining 1 teaspoon salt.
Bring to a boil, lower heat and simmer, covered, until quinoa is tender but still chewy and a white spiral-like germ appears around each grain, about 15 minutes.
Toss quinoa with zucchini, zest, lemon juice and dill.
Serve warm or at room temperature.
When dairy is permitted, top with feta cheese if you’d like.