Pro Tip: Use Precooked quinoa pressed into a roll (think polenta, only with quinoa!), allows you to get a sophisticated vegetarian dinner pulled together very quickly.
Quinoa with Sautéed Fennel, Onions and Baby Zucchini
Recipe via Katie Workman
Serves 6
Ingredients:
1 roll Melissa’s Cooked Quinoa
2 tablespoons olive oil, divided
1 bulb fennel, cored, quartered and thinly sliced
1 onion, halved and thinly sliced
6 baby zucchini, thinly sliced
2 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper to taste
2 tablespoons slivered fresh basil (optional)
Quinoa with Sautéed Fennel, Onions and Baby Zucchini
- 1 package cooked quinoa
- 2 tablespoon olive oil (divided)
- 1 bulb fennel (cored, quartered, and thinly sliced)
- 1 medium onion (halved and thinly sliced)
- 6 pieces baby zucchini (thinly sliced)
- 2 cloves garlic (thinly sliced)
- kosher salt & freshly ground pepper (to taste)
- 2 tablespoons fresh basil (thinly sliced)
- 1 package baby heirloom tomatoes (halved)
- Slice the quinoa roll into slices a little less than 1/2-inch thick and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the fennel and the onions, and sauté for 5 minutes until they start to become tender. Add the zucchini and the garlic, season with salt and pepper, and sauté for another 5 minutes, until all of the vegetables are tender. Transfer to a plate, and cover loosely with foil. Carefully wipe out the skillet.
- Place the skillet back over medium high heat, and add the remaining tablespoon olive oil. When the oil is hot, add the quinoa slices in batches, and sauté for about 4 minutes on each side, until they start to turn golden brown.
- Remove the quinoa slices to a serving platter. Distribute the vegetables over the quinoa slices, sprinkle the basil over, if using, and serve immediately.
