Quinoa with Zucchini and Tomatoes
This Quinoa with Zucchini and Tomatoes is the perfect way to celebrate seasonal summer produce. Sauteeing the zucchini first gives it a nice smoky flavor. Make it on Sunday and eat healthy all week! {gluten free}
Print
Pin
Servings: 6
Calories: 220kcal
Ingredients
- 2 cups cooked quinoa I used my rice cooker
- 1 cup grape or cherry tomatoes halved
- 1 medium zucchini quartered and diced
- 1 cup feta cheese
- 2 cloves garlic chopped
- ¼ cup parsley chopped
- ¼ cup dill chopped
- 3 tablespoon olive oil
- 1 lemon juiced
- salt and pepper to taste
Instructions
- In a skillet over medium-high heat, add 1 tablespoon oil and garlic. Saute for a minute.
- Add diced zucchini and cook for about 3-5 minutes until you get a bit of browning. Set aside
- In a medium bowl add cooked quinoa, chopped tomatoes, zucchini, feta, and herbs.
- Toss gently.
- Add juice and zest of one lemon, 2 tablespoon of olive oil and salt and pepper to taste.
- Toss well. Add more oil and lemon as necessary for more flavor.
Nutrition
Calories: 220kcal | Carbohydrates: 18g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 291mg | Potassium: 314mg | Fiber: 2g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 26.3mg | Calcium: 156mg | Iron: 1.8mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.