Pine Nut Agrodolce with Quinoa & Zucchini

1 cup quinoa, rinsed and drained

3 Tbs white balsamic vinegar

1/4 cup pine nuts

1 cup fresh mint leaves

1/2 cup fresh parsley leaves

1 clove garlic, minced

1/2 tsp cayenne pepper

2 Tbs olive oil

1 lb baby zucchini, cut into 1/4-inch-thick rounds

1) Prepare quinoa according to package directions. Set aside.

2) To make sauce: Bring vinegar and 1 Tbs water to a simmer in a small saucepan. Remove from heat and set aside.

3) Heat large skillet over medium-high heat. Add pine nuts, and toast 3 minutes, or until just golden. Transfer nuts to blender, along with vinegar mixture, mint, parsley, garlic, cayenne pepper and 2 Tbs water; blend until smooth. Set aside.

4) Heat oil in skillet, then add zucchini and saute 5 minutes, or until crisp-tender. Transfer to large bowl, and season with salt and pepper, if desired.

5) Toss zucchini with 4 Tbs sauce, add quinoa and stir to combine. Serve warm or cold, with extra sauce on the side.

Review: It's been far too long, but I'm back to blogging! I recently endured another big move and am starting over in a new state. Admittedly, I haven't been cooking much for the past three years. My husband dramatically changed his diet and I couldn't cook for him. It wasn't as much fun just cooking for myself, and I had a huge commute that left me with little time to cook! I've eaten too much prepared foods for the past few years. So, I have a local job now that has a 15 minute commute. This means I promise to cook healthy foods for myself and occasionally make foods that my husband can enjoy with me. Tonight felt really good as I broke in the new kitchen (though some of my kitchen stuff still needs to be unpacked!). Even better, I got to use home grown garlic that I harvested before I left my garden. I wish I had baby zucchini from my own garden, but Trader Joe's (45 minutes away now!!!) helped me out. This was an amazing, yummy dish. The sauce is essentially a chutney and I was eating it with a spoon!! This was pretty good served warm, but I bet it will be even better tomorrow after the flavors have had a chance to meld. 

Adapted from:
http://www.vegetariantimes.com/recipe/pine-nut-agrodolce-with-quinoa-and-zucchini/