Friday, September 14, 2007

At the Zucchini Bowl

The late summer garden is pumping out its last tomatoes and peppers and zucchinis and so I turned to the Internet for summer squash inspiration and found this excellent recipe for a Grilled Zucchini and Quinoa dish. As is often the case, I did not have all of the ingredients on hand, so I riffed on this deliciousness by substituting various ingredients and the grilling part (no charcoal at home). Here's this tasty recipe Dan has dubbed Green-wah (rhymes with Quinoa).

1 avocado
juice of 1/1 lemon
1/4 cup snipped chives
2 cloves garlic
1/4 cup sour cream
3/4 cup water
1/2 teaspoon salt

3 large eggs, hardboiled and cut into quarters for garnish

1 large zucchini, cut into 3/4-inch thick coins
1 onion, chopped,
1/4 cup extra-virgin olive oil

2 cups cooked quinoa, cooked, room temperature
1/4 cup walnuts, toasted
1/4 cup feta, crumbled

In a blender, place avocado, lemon juice, chives, garlic, sour cream, water, and salt and whirr until well-blended.

Heat frying pan and add oil. Saute walnuts until toasted and remove with slotted spoon. Add onions and zucchini and saute until soft.

Toss quinoa with dressing, walnuts, feta, zucchini and top with egg quarters.

Serves 4 to 6.

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