Toss with peeled, cooked shrimp to make a complete meal.

Serves 6

• 2 teaspoons extra virgin olive oil
• 1 medium zucchini, halved and thinly sliced
• 1 1/4 teaspoon fine sea salt, divided
• 1 1/4 cup quinoa, rinsed for 1 minute under running water
• 2 1/2 cups water
• Zest of 1 lemon
• 2 tablespoons lemon juice
• Lots of chopped fresh dill
• Crumbled feta (optional)

1. Heat oil in a large saucepan over medium-high heat. Add zucchini and 1/4 teaspoon salt and cook, stirring, until zucchini is crisp-tender, about 4 minutes. Remove zucchini from the pan and add quinoa, water and remaining 1 teaspoon salt. Bring to a boil, lower heat and simmer, covered, until quinoa is tender but still chewy and a white spiral-like germ appears around each grain, about 15 minutes.
2. Toss quinoa with zucchini, zest, lemon juice and dill. Serve warm or room temperature, topped with feta cheese if you like.