Glorious Grains/ Vegan Recipes/ We Love Quinoa

Quinoa with Tomato, Zucchini, and Basil

Quinoa, tomato, zucchini

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.

Serves: 4

  • 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.

* This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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12 Comments

  • Reply
    Gigi
    April 14, 2014 at 12:08 pm

    That would’ve been Awsome with avocado

    • Reply
      Nava
      April 14, 2014 at 12:31 pm

      True, and what a good idea. Feel free to embellish!

  • Reply
    Brent
    April 15, 2014 at 9:44 am

    This looks fabulous. I can’t wait to try it out. And like gigi said I think it will be better with avocado. Thanks for the recipe.

  • Reply
    Suzanne
    April 15, 2014 at 1:22 pm

    Am anxious to try this, it looks so yummy and beautiful. And I don’t eat avocados, so it is perfect for me just the way it is, almost…I don’t use added oils, so I’ll probably try sauteing my veggies without.

  • Reply
    MarieRoxanne
    April 15, 2014 at 2:28 pm

    This would be a great as an appetizer for a wedding or special event or dinner!

  • Reply
    April Brand
    April 18, 2014 at 2:21 pm

    That was delicious. And I added avocado. Very delicious!

  • Reply
    Danielle Rigney
    April 22, 2014 at 1:50 pm

    Try it with a drizzle of balsamic vinegar!

    • Reply
      Nava
      April 22, 2014 at 1:51 pm

      Great idea!

  • Reply
    sherri
    April 25, 2014 at 7:33 am

    Sure hope my quinoa ‘patty’ holds together like the pic.

    Love the Balsamic Vinegar and avocado suggestions…

  • Reply
    Christina
    May 10, 2014 at 11:43 am

    That sounds delish! I might add some garlic!

    Suzanne, you should try a little of olive oil in your life! It keeps things from sticking to the pan and it is heart healthy! =)

  • Reply
    Ann Silverthorn
    May 9, 2015 at 8:29 am

    Does anyone know how to form the quinoa/zucchini like it shows in the picture. Would be very impressive when entertaining.

  • Reply
    Kathy
    May 9, 2015 at 10:27 am

    You can shape the quinoa with a small circular mold, called a forming ring (I watch a lot of Master Chef!). After a quick search, I found some alternatives: a tin can opened at both ends, pipe, egg poaching ring, small springform rings.

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