Thursday, May 28, 2009

Quinoa and Grilled Zucchini Bowl

Another recipe . . . excited to try this one as well!

1 large avocado, ripe
juice of 1 lime
1/4 cup lightly packed cilantro
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt

3 large eggs

1 large zucchini, cut into 3/4-inch thick coins
1/4 cup extra-virgin olive oil
couple pinches of fine grain sea salt

2 cups quinoa, cooked, room temperature
1/4 cup pine nuts, toasted
1/4 cup goat cheese, crumbled
a bit of chopped cilantro for garnish

Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (or us a hand blender). Set aside.

Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Set aside.

While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until zucchini are tender and cooked through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters.

Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish. I serve this family-style, but you could do individual platings.


Laurel said...

Here's my variation that I served last night at potluck:

For the sauce:
I strained a whole quart of yogurt through cheese cloth to make it nice and thick and then mixed it with a head of roasted garlic, cilantro, lime juice, salt and pepper.

For the bowl part:
I sauteed onions and garlic until translucent, added a whole lot of zucchini, more than half a cup of chopped fresh dill, cooked corn kernels, salt, and pepper. Cooked all together for just a few minutes until zucchini were tender. Then I mixed a little of the sauce into a whole bunch of cooked brown rice, and then actually mixed in all the vegetables too!

For the serving part:
I arranged all the rice and veggies on a big dish, sprinkled the top with sliced scallions, toasted pine nuts, and chopped cilantro, and then arranged the quartered hard boiled egg around the edges. I added a dollop of sauce to each individual serving.

So yummy! Thanks for the inspiration!

Laurel said...

ooh, and as i'm eating leftovers i realized that i forgot to write that i added a whole bunch of chick peas to the sauteeing zucchini and onions...wanted a bit of protein! so delicious!