Lemony Pistachios and Zucchini

Yield: 4 Servings


½ cup quinoa, rinsed

1/3 cup shelled pistachios

1 medium zucchini, cut into 1/2” slices

¼ cup fresh mint leaves, minced

3-4 preserved lemons quarters* (ingredients and recipe below), diced small

1 tsp plus 1 Tbsp Flying Olive Eureka Lemon Extra Virgin Olive Oil, divided

1 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

Salt and freshly ground black pepper


Note: Start making the preserved lemons using the recipe below if you can’t find them in your local store.

Rinse the quinoa VERY well under running water (it is extremely bitter if you skip this step). Place it in a saucepan and cover it with water. Bring to a boil and simmer for 15 minutes. Turn off the heat and let the excess water evaporate. Fluff with a fork. Place on a plate to cool.

In a large frying pan, dry toast the pistachios. Keep the frying pan moving so they don’t burn. This will take about 3-4 minutes. When done, set aside.

Add 1 tsp of the Flying Olive Lemon EVOO to the pan. Fry the zucchini rounds just until they get brown, about 3-4 minutes per side. They should not be cooked all the way through.

Transfer the browned zucchini rounds to a cutting board. When cool enough to handle, but each slice into 4 pieces.

When the quinoa is cool, add it to a large bowl. Add all but a Tbsp of the chopped mint, reserving it for garnish. Add the preserved lemons, 1 Tbsp each of Flying Olive Lemon EVOO and Sicilian Lemon Balsamic and mix well. Add salt and pepper to taste. Last, add the toasted pistachios and gently mix. Add the reserved chopped mint to garnish. Serve.

Inspired by a recipe by Sabrina Ghayour in her beautiful book, Persiana,

Recipes from the Middle East and Beyond. Interlink Publishing Group, Inc., Northampton, MA..

Submitted by Chuck and Barb L.

How to make preserved lemons: Bring 1 cup of water and 2 Tbsp Kosher salt in a saucepan. Bring to a boil. Add 2 lemons, quartered. Cook for 30-40 minutes or until the liquid is reduced by ½ and the lemon rind is tender. Remove from heat and cool. Store in the refrigerator for up to 2 weeks.