Mint-Chili Zucchini with pine nuts over ricotta and quinoa
adding some heat and chill to a basic yum.
- 2 medium zucchini, sliced
- 1 T olive oil
- 1/2 t red pepper flakes
- 1/4 C pine nuts
- 1/8 C chopped fresh mint leaves
- 2 T grated parmesan or pecorino
- 1 C quinoa
- 1 1/4 C water
- 1/2 C ricotta
saute the first five ingedients together, flipping the zucchini slices often so they get nicely browned. towards the end of saute session, add the pecorino and let it brown.
meanwhile, cook the quinoa.
put some quinoa on a plate, top with some ricotta, then spoon the zucchini mixture on top. it's all good.