Zucchini Quinoa

This recipe is simple, nutritious and full of great texture.

Peanut loves it.

It's incredibly easy and a fantastic base for tons of combinations.

Picnik collage

I used zucchini but you could easily substitute any summer squash.

Typically I roast summer squash, as steaming it makes the puree very liquid-y but 
we need that extra liquid in this recipe.

I overcooked my zucchini slightly because I was too busy using Pinterest
 but it still worked out perfectly. 

Zucchini Quinoa

3 medium zucchini, ends removed, cut into chunks
1/2 cup quinoa
1 cup water (or unsalted broth)

Rinse and drain your quinoa in a small saucepan and then add 1 cup water.
Bring the water to a boil, reduce to a simmer and cover with a lid.
Let it simmer for about 10 minutes or until all the liquid has been absorbed.

Place your cut zucchini in a steamer over 1 inch of water.
Steam until tender, about 7 minutes.
Place zucchini in a food processor, reserving liquid and puree.

Once both have cooled combine, adding reserved cooking liquid if needed.


Can you see all the possibilities?
-Add just about any vegetable, cut into small chunks or hand mashed.  
Try carrots, parsnips, winter squash, sweet potato, peas, green beans, tomato, etc.
-Combine with cooked and pureed or diced chicken, turkey, pork, beef or fish
-Stir in herbs like cilantro (Peanut loves this), basil, mint, chives, or even dill

Refrigerate for up to 3 days or freeze for up to 3 months.

Quinoa is not actually a grain but a seed and is packed with protein and essential amino acids. 
It's far more nutritious then rice and has more calcium, phosphorus, magnesium, potassium, copper, manganese, fiber and zinc than many other grains.

Zucchini is high in potassium, vitamin A, beta-carotene, lutein and manganese.


  1. I found my 9 m/o liked it better with some tomato mixed through :-)


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