1 cup Quinoa
1 1/2 cups Water
2 tbsp Olive Oil
1/2 cup Walnuts, coarsely chopped
1 clove Garlic, sliced
2 med Zucchini, grated
1 tsp fresh Thyme Leaves
1/2 tsp Kosher Salt
1/4 tsp freshly ground Black Pepper
In a medium saucepan, combine the quinoa and water and bring to a boil. Cover, reduce heat to low and cook until the water is absorbed and the quinoa is tender and fluffy, 12 to 15 minutes.
Meanwhile, prepare and measure your ingredients as this next part goes quickly. Heat the oil in a medium skillet over medium heat. Add the walnuts and cook, stirring, until toasted and fragrant, 2 to 3 minutes. Add the garlic and cook until golden, 1 minute.
Stir in the zucchini, thyme, salt and pepper (12 turns on pepper mill) and cook, stirring, until just tender and wilted, 1 minute. Remove from heat and stir in the quinoa until well combined.