Pine Nut Agrodolce with Quinoa and Zucchini

• 1 cup quinoa, rinsed and drained
• 2 Tbs. olive oil
• 1 small red onion, chopped (1 cup)
• 1 lb. baby zucchini or small regular zucchini, cut into 1/4-inch-thick rounds (4 cups)
• 3 Tbs. golden raisins
• 3 Tbs. white balsamic vinegar
• 1/4 cup pine nuts
• 1 cup fresh mint leaves
• 1/2 cup fresh parsley leaves
• 1 clove garlic, minced (1 tsp.)
• 1/2 tsp. cayenne pepper

1. To make Quinoa and Zucchini: Prepare quinoa according to package directions.
2. Set aside.
3. To make Sauce: Bring raisins, vinegar, and 1 Tbs.
4. water to a simmer in small saucepan.
5. Remove from heat, and set aside.
6. Heat large skillet over medium-high heat.
7. Add pine nuts, and toast 3 minutes, or until just golden.
8. Transfer nuts to blender along with raisin mixture, mint, parsley, garlic, cayenne pepper, and 2 Tbs.
9. water; blend until smooth.
10. Set aside.
11. Heat oil in skillet, then add onion, and saute 5 minutes.
12. Add zucchini, and saute 5 minutes more, or until crisp-tender.
13. Transfer to large bowl, and season with salt and pepper, if desired.
14. Toss zucchini with 4 Tbs.
15. Sauce.
16. Add quinoa, and stir to combine.
17. Serve warm or cold with extra Sauce on side.

quinoa, olive oil, red onion, baby zucchini, golden raisins, white balsamic vinegar, pine nuts, mint, parsley, clove garlic, cayenne pepper

Taken from www.vegetariantimes.com/recipe/pine-nut-agrodolce-with-quinoa-and-zucchini/ (may not work)