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Foraging with Alexis Nikole Nelson.
White, red or rainbow (tricolor) quinoa works in this recipe, so use whichever type you prefer. Most quinoa sold in grocery stores is pre-rinsed to rid the seeds of the naturally occurring, bitter-tasting saponin coating; check the package and if it does not indicate, rinse and drain the quinoa first. The simplest way to remove the seedy cores from the zucchini halves is to scrape them out with a spoon; this keeps the moisture of the seeds from diluting the dish. Serve as a vegetarian main course or as a side to grilled or seared fish or shrimp.
cup quinoa (see note)
teaspoons ground cinnamon
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