Instructions

Curried Quinoa

1. In a small sauce pan, combine quinoa, salt, 3/4 teaspoon curry, 1/2 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 teaspoon paprika, and 2 cups of water. Bring to a boil, then lower heat and simmer until water is absorbed, about 15-17 minutes. Set aside.
2. Preheat the grill to medium heat. Place zucchini and scallions on a large plate or tray. Drizzle olive oil and sprinkle with remaining 1/4 teaspoons of curry, cumin, turmeric, and paprika. Season with salt and pepper. Use hands to evenly coat vegetables.
3. Grill zucchini 5-6 minutes, rotating after a few minutes, until tender and browned. Grill scallions 2-4 minutes, until slightly wilted and browned. Chop zucchini crosswise into small chunks and thinly slice the scallions.
4. In a large bowl, combine quinoa, zucchini, scallions, and parsley. Gently toss together and season to taste with additional salt and pepper. Serve with a generous sprinkle of toasted curry lime pepitas.

Toasted Curry Lime Pepitas

1. In a small bowl, mix together the muscovado sugar, curry, lime zest, and salt.
2. In a large skillet over medium heat, toast the pepitass with olive oil until they start to brown, about 5-7 minutes. Sprinkle the curry lime mixture over the seeds and stir constantly until seeds are evenly coated and sugar is melted, about 1-2 additional minutes. Transfer to a plate to cool. Season to taste with additional salt if needed.