Curried Quinoa with Grilled Zucchini and Toasted Curry Lime Pepitas
 
 
Serves: 4-6
Ingredients
Curried Quinoa
  • 1 cup quinoa, rinsed and drained
  • ¾ teaspoon kosher salt
  • 1 teaspoon curry, divided
  • ¾ teaspoon cumin, divided
  • ¾ teaspoon turmeric, divided
  • ¾ teaspoon smoked paprika, divided
  • 1 teaspoon extra virgin olive oil
  • ¾ pound zucchini (about 2 medium zucchini), trimmed and quarter lengthwise
  • 1 bunch scallions (about 6 scallions)
  • ¼ cup chopped fresh parsley
Toasted Curry Lime Pepitas
  • 1 cup pepitas (pumpkin seeds)
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon muscovado sugar
  • ¾ teaspoon curry
  • ¼ teaspoon kosher salt
  • zest from 1 lime
Instructions
Curried Quinoa
  1. In a small sauce pan, combine quinoa, salt, ¾ teaspoon curry, ½ teaspoon cumin, ½ teaspoon turmeric, ½ teaspoon paprika, and 2 cups of water. Bring to a boil, then lower heat and simmer until water is absorbed, about 15-17 minutes. Set aside.
  2. Preheat the grill to medium heat. Place zucchini and scallions on a large plate or tray. Drizzle olive oil and sprinkle with remaining ¼ teaspoons of curry, cumin, turmeric, and paprika. Season with salt and pepper. Use hands to evenly coat vegetables.
  3. Grill zucchini 5-6 minutes, rotating after a few minutes, until tender and browned. Grill scallions 2-4 minutes, until slightly wilted and browned. Chop zucchini crosswise into small chunks and thinly slice the scallions.
  4. In a large bowl, combine quinoa, zucchini, scallions, and parsley. Gently toss together and season to taste with additional salt and pepper. Serve with a generous sprinkle of toasted curry lime pepitas.
Toasted Curry Lime Pepitas
  1. In a small bowl, mix together the muscovado sugar, curry, lime zest, and salt.
  2. In a large skillet over medium heat, toast the pepitass with olive oil until they start to brown, about 5-7 minutes. Sprinkle the curry lime mixture over the seeds and stir constantly until seeds are evenly coated and sugar is melted, about 1-2 additional minutes. Transfer to a plate to cool. Season to taste with additional salt if needed.
Notes
inspired by Bon Appetit
Recipe by at https://dev.gatheranddine.com/curried-quinoa-with-grilled-zucchini-and-toasted-curry-lime-pepitas/