Another great recipe from Lorna Sass’s Whole Grains cookbook. I adapted it by omitting the anchovies (as I had run out) and using zucchini instead of yellow summer squash. Lorna mentions that instead of quinoa, you might also try using farro, kamut or coarse bulgur.
Quinoa with Zucchini and Basil
1 tablespoon balsamic vinegar
2 teaspoons mashed oil-packed anchovies
2 tablespoons olive oil
1 clove garlic, minced
1 pound (3 medium) zucchini or yellow summer squash, coarsely grated
3 cups cooked quinoa
salt, to taste
1/4 cup (tightly packed) fresh basil, chopped
Mix the anchovies and balsamic vinegar in a small bowl.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds, stirring frequently, until the squash is tender, about 4 minutes.
Add the quinoa, the remaining tablespoon of oil, salt (to taste) and the basil. Serve immediately. Enjoy!