nutritional information

Per 1 1/2-cup serving:

  • 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
Vegan Gluten-Free

Pine Nut Agrodolce with Quinoa and Zucchini

Pine Nut Agrodolce

Serves 4

30 minutes or fewer

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.
Quinoa and Zucchini
  • 1 cup quinoa, rinsed and drained
  • 2 Tbs. olive oil
  • 1 small red onion, chopped (1 cup)
  • 1 lb. baby zucchini or small regular zucchini, cut into ¼-inch-thick rounds (4 cups)
  • 3 Tbs. golden raisins
  • 3 Tbs. white balsamic vinegar
  • ¼ cup pine nuts
  • 1 cup fresh mint leaves
  • ½ cup fresh parsley leaves
  • 1 clove garlic, minced (1 tsp.)
  • ½ tsp. cayenne pepper

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.

June 2014 p.28

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