Quinoa with Tomato, Zucchini, and Basil
Quinoa is a wonderful gift to vegans and vegetarians. It provides bountiful protein, calcium, iron, magnesium, and fiber in respectable quantities, with very little fat. This simple quinoa dish makes a nice presentation served at room temperature, especially for warm weather meals. Recipe adapted from Extraordinary Vegan* © 2013 by Alan Roettinger, reprinted with permission of Book Publishing Company. Photo by Andrew Schmidt.
- 1/2 cup quinoa
- 1 cup water
- Pinch sea salt
- 1 natural salt-free vegetable bouillon cube, optional
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 small zucchini, quartered lengthwise and thinly sliced
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 2 tablespoons coarsely chopped fresh basil
- Fresh tomato slices, as needed
Rinse the quinoa and put it in a small saucepan. Add the water, salt, and optional bouillon cube. Bring to a boil over high heat. Decrease the heat to low, cover, and cook for 15 minutes. Fluff the grains and set aside and let cool until needed.
Heat the olive oil in a skillet over medium-high heat and add the onion. Stir until soft, about 3 minutes.
Add the zucchini. Continue stirring until the zucchini is just tender, another 4 to 5 minutes. Add the salt and pepper, and stir another 2 minutes.
Stir in the cooked quinoa and basil. Stir until warmed through. Serve with fresh tomato slices.
- Here are more quinoa recipes.
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