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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


  • 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


  • 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.


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.