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1. In medium saucepan, bring the broth to a
simmer, then turn off the heat and cover.
2. Melt butter in large skillet over medium
heat. Add the onion and salt and cook. Stirring
occasionally, until soft but not brown, about 5
minutes
3. Add the quinoa and cook, stirring
continuously, until toasted (grains will
crackle). Add the wine and stir until the
moisture evaporates.
4. Ladle 1 cup of broth over quinoa, add the
zucchini and garlic, and stir continuously
until the zucchini softens, 5 to 10 minutes
5. Reduce the heat to low. Once the moisture
from the zucchini evaporates, continue adding
1/2 cup of broth at a time, if needed, stir
continuously, until the quinoa is cooked
through, about 10 minutes. You know it's ready
when the individual grains open, exposing a
tiny tail.
6. Add parmesan, lemon zest, and juice and
stir to combine. Once parmesan melts, taste
and add more salt or pepper.
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