Late Summer Quinoa Grain Bowl

This Late Summer Quinoa Grain Bowl is full of summer squash, fresh corn, and tomatoes.  Prep this on Sunday and eat healthy all week.  {gluten free}

How was everyone’s first week back at school?  Do the kiddos like their teachers?  Are they getting back into the routine?

Mine seem eerily happy.  Don’t get me wrong, there was some grumbling when they had to get up early and put on their uniforms but that’s about all the grumbling I’ve heard. They actually seem happy to be back at school, even if they won’t admit it.  Woo hoo!

On the other hand, my daughter spent 2 1/2 hours doing her homework the other night. Is that really necessary?

I can’t seem to commit to summer or fall around here. I’m teetering between the two seasons because I just don’t want to give up summer.  So, you will still find a few remaining summer recipes like this Late Summer Quinoa Grain Bowl, but I will continue to intersperse with some Sheet Pan Brown Sugar Pork Chops until I’m fully committed to fall.

I could eat salads like this every day of my life.  I’m in love with them and have a lot here on Seasonal Cravings.  Sorry for that, but quinoa is the best.  Guess I could never be Paleo!

This Late Summer Quinoa Grain Bowl is full of zucchini, fresh corn, tomatoes, and feta for a salty kick.  Trust me, once you make this baby, you will crave it all the time.  It keeps well in the refrigerator for a few days without the avocado.  I didn’t put any dressing on mine because I didn’t think it needed it. Add a drizzle of fresh lemon and a bit of olive oil if you prefer.

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Late Summer Quinoa Grain Bowl

This Late Summer Quinoa Grain Bowl is full of summer squash, fresh corn, and tomatoes. Prep this on Sunday and eat healthy lunches all week. {gluten free}

Course Salad

Cuisine American

Prep Time 10 minutes

Servings 2

Calories 421 kcal

Author Karen Kelly

Ingredients

• 1 medium zucchini diced
• 1 ear of corn cut from the cob
• 1 tbsp olive oil
• 1 cup cooked quinoa
• 1 cup grape or cherry tomatoes cut in half
• 1 radish sliced
• 1/2 avocado
• 1/2 cup feta
• fresh basil

Instructions

1. Heat a skillet over medium-high heat and add 1 tbsp olive oil.
2. Add diced zucchini and corn, salt and pepper to taste and saute for about 5-8 minutes or until you see some browning.
3. Assemble salad in a serving bowl. Add all ingredients and toss.
4. I did not use any dressing but drizzle with fresh lemon and a bit of olive oil if you prefer.

Gimme more salads!

Check out my salad index here.