Quinoa with zucchini and pumpkin flowers
4 servings
30 minutes
Quinoa with zucchini and squash blossoms is a refined dish of French cuisine that combines tender vegetables with the light nutty texture of quinoa. Historically, quinoa was a staple food of the Incas, but today it has found its place in high European gastronomy. The dish's flavor features a harmony of freshness and light sweetness, where zucchini adds softness, squash blossoms provide a delicate aroma, and parsley refreshes the composition. It is an ideal option for a light dinner or an exquisite side dish, especially in the summer season. Serving quinoa with zucchini and squash blossoms can be complemented with a drizzle of olive oil and a pinch of black pepper to highlight the natural complexity of flavors. The dish pairs beautifully with white wine and fresh salads, making it an elegant choice for gourmets.
1
Rinse quinoa thoroughly in cold water. Boil 400 ml of water, add salt, pour in quinoa, reduce heat and cook for 15-20 minutes, stirring occasionally until the water is fully absorbed. Cover and let sit for 5 minutes.
- Quinoa: 200 g
- Salt: to taste
2
Clean the onion, slice it thinly and sauté with 1 tablespoon of oil, 2 tablespoons of water, and a pinch of salt for 5–6 minutes until soft. Add diced zucchini and continue cooking on low heat for 6–7 minutes, stirring constantly.
- Sweet red onion: 0.5 piece
- Extra virgin olive oil: to taste
- Salt: to taste
- Young zucchini: 300 g
3
Add washed and coarsely chopped pumpkin flowers and finely chopped parsley, turn off the heat, and let it cool slightly. Slightly mash the quinoa in the pot and mix with the vegetables. Serve at the table.
- Parsley: 1 bunch