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Quinoa with Zucchini and Tomatoes

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}
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Course: Salad
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 220kcal
Author: Karen Kelly

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
  • 1/4 cup parsley chopped
  • 1/4 cup dill chopped
  • 3 tbsp olive oil
  • 1 lemon juiced
  • salt and pepper to taste

Instructions

  • In a skillet over medium-high heat, add 1 tbsp 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 tbsp 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!