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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}
Servings:
6
Calories:
220 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 2 cups quinoa I used my rice cooker, cooked
- 1 cup grape tomato halved, or cherry tomato
- 1 zucchini quartered and diced, medium
- 1 cup feta cheese
- 2 cloves garlic chopped
- ¼ cup parsley chopped
- ¼ cup dill chopped
- 3 tablespoon olive oil
- 1 lemon juiced
- salt to taste
- black 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.
Cup of Yum
Nutrition Information
Calories
220kcal
(11%)
Carbohydrates
18g
(6%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
22mg
(7%)
Sodium
291mg
(12%)
Potassium
314mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
655IU
(13%)
Vitamin C
26.3mg
(29%)
Calcium
156mg
(16%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 220
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 291mg | 12% |
| Potassium | 314mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 26.3mg | 29% |
| Calcium | 156mg | 16% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.