Let's Dilly Dally

By Gina Caputo

Let's Dilly Dally

The combination of zucchini and dill is just...magnificent. I'm not sure why. Dill and cucumbers, for sure. Maybe because zucchini look like cucumbers?! Whatever the reason, they are two things that love each other so I never make zucchini without its pal Dill. This wholesome bowl is EASY and when there's fresh corn (summer!), add that. When there isn't, you can leave it out and its still delicioso.


  • 1 large or 2 small zucchini, cut into circles and then cut into 1/8” matchsticks
  • 1 bunch of chopped dill (cut off the stems first)
  • 2 cloves minced garlic
  • 1 Tbsp extra virgin olive oil
  • 2 ears of fresh corn, if in season
  • 1 cup quinoa in the rice cooker
  • 1 can of garbanzo beans, rinsed well
  • ½ cup toasted, chopped walnuts
  • Feta cheese (optional)
  • Sea salt and pepper to taste
  • Lemon vinaigrette


  1. Prepare the quinoa on the stovetop or in a rice cooker according to directions
  2. If you're including corn, bring a large pot to a boil, add your corn, cook 2 minutes and then remove to cool then cut kernels off the cobs
  3. Heat a large skillet over medium heat, add olive oil and garlic and cook until fragrant (2-3 minutes)
  4. Add beans to the skillet and cook another 2-3 minutes, stir frequently
  5. Add the zucchini matchsticks and cook for 2 minutes, just so they get warm but stay crunchy. Season with salt and pepper to your liking
  6. Remove from heat, add the dill and stir to combine
  7. Toast your chopped walnuts in a toaster oven or in another skillet over medium
  8. Place your quinoa in a large serving bowl, add the corn kernels and contents of the skillet on top
  9. Drizzle with lemon vinaigrette to your liking and toss to combine
  10. Add chopped walnuts and feta, if using, and toss to combine
  11. Serve in bowls and dilly dally while you enjoy it!