Zucchini, Grape and Cucumber Quinoa

Zucchini, Grape and Cucumber Quinoa

When I think Spring, I think fresh fruits and veggies.  Without realizing it, I simplify all of my recipes to feature the food, instead of covering it in breading and spices.  This Zucchini, Grape and Cucumber Quinoa is the perfect fresh Spring meal.  It’s a light simple side for dinner, that would pair nicely with grilled chicken or seafood.  I also take it in for lunch; it’s perfect served at room temperature or chilled right from the fridge.

Zucchini, Grape and Cucumber Quinoa (2 servings)

  • 1 cup quinoa
  • 2 cups chicken stock
  • 1/2 a small zucchini, chopped
  • 1/4 of a large cucumber, chopped
  • 2 tbs feta cheese, crumbled
  • 12 red grapes, cut in half
  • 1 tsp sea salt
  • 1 1/2 tsp black pepper

Bring your chicken stock and quinoa to a boil in a medium pot.  Then reduce the heat to a simmer and cover to continue cooking for 12-15 minutes.  You want to make sure your stock is absorbed.  If you’ve never worked with quinoa, it will be cooked when the center is almost translucent and there’s a ring around the grain.  It’s delightfully chewy, and you can use it a million ways.  It’s also filled with protein and very filling.

While your quinoa is cooking, chop up your zucchini, cucumber and grapes.  Once your quinoa is finished, stir in salt and pepper, and add your grapes and veggies.  Then stir in feta cheese and serve.  Simple, huh?  I think the raw veggies give this dish a nice fresh taste.  The grapes add a bit of sweetness, and the feta is salty, and provides a nice balance.  If you need to turn up the flavor, try adding some lemon or fresh herbs.  I think parsley or dill would be delicious in this dish.