Low-Calorie Zucchini and Quinoa Pilaf

Instructions

1. 1

   Rinse the quinoa under cold water in a fine mesh strainer.

2. 2

   In a medium saucepan, heat the olive oil over medium heat.

3. 3

   Add the chopped onion and sauté until translucent, about 5 minutes.

4. 4

   Stir in the minced garlic and cook for another minute until fragrant.

5. 5

   Add the rinsed quinoa to the saucepan and toast for 2-3 minutes, stirring frequently.

6. 6

   Pour in the vegetable broth and bring to a boil.

7. 7

   Reduce the heat to low, cover, and simmer for 15 minutes.

8. 8

   Add the diced zucchini and lemon zest to the saucepan.

9. 9

   Cover and cook for an additional 5 minutes, or until the zucchini is tender and the quinoa is cooked through.

10. 10

    Season with salt and pepper to taste.

11. 11

    Fluff the pilaf with a fork before serving.