We all love Thanksgiving turkey and mashed potatoes, but if you’re looking to add a more modern and flavor-packed twist to your turkey day table this year I’ve got just the solution! With tender, earthy zucchini, salty pistachios, sweet mint, and a lemon spike, my Zucchini Mint Quinoa is a hearty and healthy option for your Thanksgiving table.

Ingredients:

• 1 cup white quinoa
• 2 cups water
• 4 tablespoons extra-virgin olive oil
• 4 garlic cloves, chopped
• 4 zucchini, thinly sliced
• 1/2 cup pistachios, chopped
• 1/4 cup fresh mint leaves, chopped
• Juice of one lemon
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions:

• Place quinoa and water in small saucepan with a pinch of salt.
• Bring to boil, reduce to low heat, cover.
• Simmer for additional 12-15 minutes until water is fully absorbed and quinoa appears soft and translucent.
• Remove from heat. Fluff with fork.
• Heat oil in a large skillet over medium heat, add garlic and zucchini.
• Toss zucchini often, until all slices are slightly soft, tender and evenly cooked. Approximately 15 minutes.
• Remove from heat.
• In a large serving dish mix quinoa with zucchini mixture, add pistachios, mint, lemon, salt and pepper.
• Serve immediately.