This is a simple and versatile recipe that can be served either hot or cold. I like to use the leftovers by tossing them into a salad or scooping them into a wrap for lunch.
For quinoa dressing:
- 1 tablespoon chopped fresh thyme leaves, finely chopped
- 2 teaspoons lemon zest
For sautéed vegetables:
- 2 cloves garlic, minced
- 1 shallot, diced
- 2 large zucchinis
- 10 large cremini mushrooms
- 2 teaspoons dried thyme
- Kosher salt and pepper to taste
Thoroughly rinse quinoa in a fine mesh strainer to remove any dusty residue. Add rinsed quinoa, vegetable broth and 1/4 cup lemon juice to a medium saucepan and bring to a boil. Reduce heat to a simmer, cover the pan and cook until all liquid is absorbed (about 12-15 minutes).
While the quinoa is cooking, dice 1 medium shallot and mince 2 cloves of garlic. Sauté in a generous amount of olive oil until golden brown. Next add thinly sliced zucchini and mushrooms to the pan and cook thoroughly with the shallots and garlic until soft (15 to 20 minutes). While cooking, add salt and pepper to taste.
Once the vegetables are finished and the quinoa is ready mix together the olive oil, lemon juice, parsley, basil, thyme, lemon zest salt and pepper using a whisk. Pour the mixture over cooked quinoa and stir on a low heat for 2-3 minutes. After the dressing has soaked into the quinoa, mix the quinoa into the sautéed vegetables and mix everything together.