Ingredients

• 1 Tablespoon oil

• 1 shallot, finely diced

• 1 clove garlic, minced

• 1 1/2 cups quinoa, rinsed and drained

• 1 Tablespoon za’atar

• 1/2 teaspoon salt

• 1 1/2 cups water

• 1 lemon, zested and juiced, reserved separately

• 2 Tablespoons fresh oregano, minced

• 2 Tablespoons oil

• 1 pound asparagus, trimmed, tender parts cut into 1/2-inch pieces

• 1 zucchini, halved and sliced

• 1 red or orange bell pepper, cut into thin strips

• 1 shallot, thinly sliced

• 1 clove garlic, minced

• 2 Tablespoons fresh basil, thinly sliced

• 3/4 teaspoon salt, or to taste

• 2 Tablespoons lemon-infused olive oil

• 1/4 cup freshly grated Parmesan cheese

• Chef’s Note: Za’atar is a Middle Eastern spice blend made with thyme, sumac, toasted sesame seeds, and sometimes wild oregano.

Instructions

Cook the Quinoa

Heat the Wolf Convection Steam Oven on Steam Mode at 210 degrees with the wire rack in position 2. Heat the oil in a large skillet or sauté pan with a lid over medium-high heat. Add the shallot and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the quinoa and za’atar and toast for about 1 minute. Transfer to a shallow 2-quart casserole dish. Wipe out the skillet and reserve. Add the water and lemon juice to the quinoa. Steam for 24–30 minutes, or until no liquid remains and the quinoa is tender when fluffed with a fork. Remove from the oven, add the oregano, and mix well. Taste for seasoning and set aside.

Prepare the Vegetables

Meanwhile, heat the remaining oil in the skillet or sauté pan. Add the vegetables and stir to coat with oil, then add the shallots and garlic. Cover and cook over medium-high heat for 5–6 minutes. Uncover and add the basil and salt. Stir well. Taste for seasoning and cook longer if necessary, until the vegetables are just al dente.

Finish and Serve

Remove from the heat, stir in the quinoa, and drizzle with lemon-infused olive oil to taste. Transfer to a serving dish and garnish with cheese and reserved zest.