Zucchini Orzo or Quinoa

 

This is a great side-dish for any fish or meat entrée.

 

4-6 zucchini, grated  or finely chopped in food processor (I use an entire pkg of the organic zucchini at Trader Joe’s)

1 onion finely chopped

Olive oil for sauté

Thyme & Oregano (to taste – I use about ½ tsp each)

¼ cup percorino or parmesan cheese  (I like the finely ground kind at TJ’s in the tub)

¾ cup quinoa rinsed, then cooked in 1 ½ cup chicken broth for 12 - 14 min or until water is absorbed.

(you can also use 1 ½  cup cooked orzo)  Quinoa gives a totally alkaline dish, orzo will yield a mixed alk/acid dish.

 

1. Saute chopped zucchini and onion in olive oil until tender.  Mix in spices as you sauté, stir frequently, add celtic sea salt or Himalayan salt to taste; grind in some pepper. 
2. Mix in the cheese and cooked quinoa or orzo. 
3. Sprinkle a little extra cheese on top and put under the broiler for a minute or two.

You can eliminate this broiler step if you like and just serve warm as soon as you’ve tossed it all together.  You can change the proportions of the veg-quinoa to suit the taste of your audience.  We like it to be mostly vegetable – some people prefer it to be mostly the starch.  It’s yummy either way but less calories if it’s toward the zucchini side.