Soooo I have a new idea for a weekly post. What do you guys think about me sharing recipes I’ve made from cookbooks? I check out so so many books from the library, and often try at least one recipe from each. I’d love to share how I’ve tweaked a recipe, what I think of it, and if I’d make it again. Thoughts? I’ll probably focus on healthy ones and squeeze in a treat here and there. 🙂
This week I wanted to share a nice, light side dish from Martha Stewart’s cookbook Clean Slate.
I picked this one up last week and I honestly think it would be a great kitchen staple. It’s loaded with recipes that focus on whole grains, lean proteins, and healthy fats. There’s also menus for a 3-day cleanse and a 21-day whole body detox. The first section of the book educates the reader on basic nutrition, mindful eating, meal planning, and pantry stocking. Then it dives into a ton approachable, yet delicious recipes…and even includes a chapter on sweet treats! Now, onto today’s recipe.
Quinoa Salad with Zucchini, Mint, and Pistachios, from Martha Stewart
- 1 cup quinoa, rinsed well
- 1 1/2 cups water
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium zucchini, thinly sliced (about 2 1/2 cups)
- 1 clove garlic, thinly sliced
- 3 scallions, thinly sliced (about 1/2 cup) (I omitted)
- 1/4 cup roasted salted pistachios, chopped
- Zest and juice (about 3 tablespoons) of 1 lemon
- 1/2 cup packed fresh mint leaves, chopped, plus more for garnish
- Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to a boil, reduce heat, and cover. Simmer until tender and water is absorbed, about 16 minutes. Transfer to a large bowl and let cool.
- Heat oil in a large skillet over medium-high. Add zucchini; cook, stirring occasionally, until tender and golden, about 7 minutes. Add garlic; cook until fragrant (do not let brown), about 30 seconds. Season with salt and pepper and add to quinoa.
- Stir in scallions, pistachios, lemon zest and juice, and mint. Season with salt and pepper and serve immediately.
Thoughts? Delicious. It’s a light, refreshing salad. It would probably be best during the summer with grilled chicken or a light fish. I did omit the scallions though. I don’t love scallions and I knew I wouldn’t like them with lemon and mint. One thing I would add is feta! I also would recommend waiting until the quinoa is completely cooled, as the directions suggest, so that it does not continue to cook your zucchini when you add it. I had it warm, immediately after cooking, and cool. I think I like it cool more!
Let me know what your thoughts on weekly cookbook recipes are…and your thoughts on this recipe! By the way, I’ve been posting a lot more of my own recipes on instagram, so be sure to follow along @christinaorso. xoxo