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Pine Nut Agrodolce with Quinoa and Zucchini

This nutty, chutney-like sauce is used to flavor a simple combination of quinoa and zucchini. The sauce could also be spooned over ricotta to make a dip for pita, used as a sandwich spread, drizzled over a baked potato, or tossed with sautéed tofu cubes.

Ingredients: 

Ingredient Set Name: 

Quinoa and Zucchini

Ingredients: 

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1 cup quinoa, rinsed and drained
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2 Tbs. olive oil
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1 small red onion, chopped (1 cup)
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1 lb. baby zucchini or small regular zucchini, cut into ¼-inch-thick rounds (4 cups)

Ingredient Set Name: 

Sauce

Ingredients: 

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3 Tbs. golden raisins
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3 Tbs. white balsamic vinegar
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¼ cup pine nuts
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1 cup fresh mint leaves
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½ cup fresh parsley leaves
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1 clove garlic, minced (1 tsp.)
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½ tsp. cayenne pepper

Instructions: 

1. To make Quinoa and Zucchini: Prepare quinoa according to package directions. Set aside.

2. To make Sauce: Bring raisins, vinegar, and 1 Tbs. water to a simmer in small saucepan. Remove from heat, and set aside.

3. Heat large skillet over medium-high heat. Add pine nuts, and toast 3 minutes, or until just golden. Transfer nuts to blender along with raisin mixture, mint, parsley, garlic, cayenne pepper, and 2 Tbs. water; blend until smooth. Set aside.

4. Heat oil in skillet, then add onion, and sauté 5 minutes. Add zucchini, and sauté 5 minutes more, or until crisp-tender. Transfer to large bowl, and season with salt and pepper, if desired.

5. Toss zucchini with 4 Tbs. Sauce. Add quinoa, and stir to combine. Serve warm or cold with extra Sauce on side.

Nutrition Information: 

Calories: 
355
Protein: 
12 g
Total Fat: 
16 g
Saturated Fat: 
2 g
Carbohydrates: 
46 g
Cholesterol: 
0 mg
Sodium: 
23 mg
Fiber: 
7 g
Sugar: 
8 g
Yield: 
Serves 4