Summer Quinoa Saute
and mixed greens salad with tomatoes and avocado
This dinner saute is loaded with summer produce and protein-rich quinoa. The addition of chili lime compound butter gives the dish a rich and complex flavor base.
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Ingredients
Summer Quinoa Saute:
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Butter - 4 Tbsp
- Garlic - 1 clove , chopped
- Green onions - 1 stalk , green and white parts chopped and combined
- Salt - 1/2 tsp
- Lime zest - 1/4 tsp
- Coriander, ground - 1/4 tsp
- Chili powder - 1/4 tsp
- Corn kernels, fresh or frozen - 1 1/2 cups
- Zucchini - 10 oz , diced
- Lime juice - 1 tsp
- Yogurt, plain or Greek - 1/2 cup
Mixed Greens Salad with Tomatoes and Avocado:
- Honey - 1 tsp
- Mustard - 2 tsp
- Vinegar, red wine - 1 1/2 Tbsp
- Oil, olive - 3 Tbsp
- Tomatoes, medium - 1 , diced
- Avocados - 1 , cubed
- Mixed greens - 5 oz
Prep
- Cook quinoa - Double if making Wednesday’s meal. Combine quinoa and stock in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Make chili lime butter - Melt butter in the microwave just until soft (20-30 seconds). Finely chop garlic and green onions (both green and white parts). Combine butter, garlic, green onions, salt, lime zest, coriander and chili powder. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together honey, mustard and vinegar. Add oil while whisking. (Can be done up to 5 days ahead)
- Corn / Zucchini - Prep as directed. If using fresh corn, slice kernels off cobs. If using frozen corn, defrost in the microwave. Store separately. (Can be done up to 2 days ahead)
- Tomatoes / Avocados - Prep as directed and combine.
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Make
- Heat a skillet or nonstick pan over medium-high heat. Add chili-lime butter. To melted butter, add zucchini and saute until zucchini is tender, 3 to 5 minutes. Add corn and saute for 2 to 3 minutes more. Add quinoa and cook until quinoa is warmed through. Squeeze lime juice over top. Season with some salt and pepper.
- In a large mixing bowl, combine tomatoes, avocados and mixed greens. Toss salad with vinaigrette.
- Serve quinoa with a dollop of yogurt on top. Enjoy salad on the side.
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