\ Quinoa with Tomato, Zucchini, and Basil

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!

Print Friendly

12 comments on “Quinoa with Tomato, Zucchini, and Basil

  1. Brent

    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.

  2. Suzanne

    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.

  3. sherri

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

    Love the Balsamic Vinegar and avocado suggestions…

  4. Christina

    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! =)

  5. Kathy

    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.

Leave a Reply

Your email address will not be published. Required fields are marked *


Vegan Dinner Recipes   Vegan Recipes   Recipes Galore   Vegan Living   Nutrition   Vegan Summer Recipes