I got the idea for this dish from a magazine and I am very pleased how it turned out. I admit, I took a spoonful before I took a picture. And then I took another one as I adjusted the settings on my camera. A couple more bites were had before we all sat down to dinner, and then I kindly helped the boys out with their last bite. Oh, and then the container for leftovers was just a tad small, so I had to take just a few more bites. Oh the sacrifices I make...
Needless to say. I think this is my new favorite quinoa dish. It's bursting with flavor and I just love it! It's an added bonus that there's an entire zucchini and a solid cup of carrots in it, too! I served this as a side/salad with the Spring Gazpacho. The pairing was great.
Carrot Zucchini Quinoa
- 2 cups quinoa
- 4 cups vegetable broth
- 1 cup carrots - shredded or put in your food processor until they're little bits
- 1 medium zucchini - shredded
- 2 t dry tarragon
- 1 T EVOO
- S & P to taste
-- Bring to a boil. Reduce to a simmer, cover, and cook for about 20 minutes (until all the liquid is absorbed).
-- Serve warm or room temperature or chilled. (I haven't tried it chilled, but I can't imagine it not tasting great!)