Serve this with lemony kale salad for dinner, or on its own for a light lunch. Serves 4
1 cup quinoa
1/2 tsp. kosher salt, divided
2 Tbsp. olive oil
1 small red onion, chopped
2 cloves garlic, minced
1 medium zucchini, chopped (about 2 cups)
3 carrots, peeled and chopped (about 1 1/2 cups)
2 tsp. fresh thyme or oregano (optional)
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground black pepper
1 Tbsp. chopped fresh chives
Active time: 35 minutes
Total time: 50 minutes
Rinse quinoa in a strainer. In a heavy-bottomed saucepan, bring quinoa, 2 cups water, and 1/4 tsp. salt to a boil. Cover, reduce heat, and simmer until quinoa absorbs the water, 10 to 15 minutes.
Meanwhile, heat oil in a large skillet over medium-low heat. Add onion; cook until soft and translucent, about 5 minutes. Raise heat to medium-high and add garlic, zucchini, carrots, thyme or oregano (if using), and red pepper flakes. Sauté, stirring frequently, until vegetables are tender and golden around the edges, 8 to 10 minutes. Season with 1/4 tsp. each salt and black pepper. In a large bowl, mix together quinoa, vegetables, and fresh chives and serve.