Googootz with Peapods & Quinoa
Prep Time
15 minutes
Prep Notes
Googootz is a familiar name for zucchini in Italian. We would be crowded around the dinner table during the summer with a big bowl of googootz accompanied by fresh Jersey corn and chicken. Here is a modern take on that family dish. Enjoy!
Like videos? You can find me cooking this recipe on my YouTube channel using this link: https://youtu.be/ccorBy_Kjo4
Cooking Time
15 minutes
Yields
4 servings
Ingredients
1 zucchini or Summer squash, washed, cut into 1/2-inch dice
1 cup peapods, cleaned and cut into 1-inch pieces
1 cup quinoa, cooked and warm
1 onion, medium, chopped
3 garlic cloves, minced
1 Tbsp olive oil
zest of 1/2 lemon (about 1 tsp)
juice from 1 lemon
3 Tbsp slivered almonds, toasted
1/8 tsp red pepper flakes, or 1/2 jalepeño, seeded and chopped
1/2 tsp salt
black pepper
2 sprigs of basil (about 10 leaves), roughly chopped, or 1/2 tsp dried
1/4 cup raisins
Directions
- Cut zucchini into 1/2-inch slices, then quarter or half slices until about 1/2-inch cubes.
- Heat large saute pan on high. Add olive oil. When oil is hot turn heat down to medium. Add onion and saute until softened and beginning to carmelize (about 4 minutes).
- Add zucchini and garlic. Saute for about 4 more minutes. Add peapods and a bit of water (about 2 Tbsp) and put a lid on the pan to let vegetables steam (about 5 minutes).
- While vegetables are cooking, add lemon zest and juice to a medium-sized bowl. Add quinoa, red pepper (or chopped jalapeno), salt, pepper, and mix.
- Add raisins and vegetables to quinoa. Mix to blend.
- Finally, add chopped basil. Toss until well blended and serve!
Notes
NOTE: If using jalepeño, you can add them raw to the mix as indicated in the directions or add them to the saute pan when cooking the onion for a milder flavor.
Credit
Evey Schweig Health Coach
https://eveyschweig.liveeditaurora.com/apps/recipe/details/id/Googootz-with-Peapods-Quinoa
