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}

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Course: Salad

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Servings:

Ingredients

1 medium zucchini diced
1 ear of corn cut from the cob
1 tablespoon olive oil
1 cup cooked quinoa
1 cup grape or cherry tomatoes cut in half
1 radish sliced
½ avocado
½ cup feta
fresh basil

Instructions

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

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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