Sunday, July 17, 2011

Eating Well: Veggies over Quinoa

It's so easy to eat well in the summertime. Start with a simple salad of fresh garden tomatoes, cucumber, red onion, fresh basil, and a little bit of feta cheese—all lightly dressed with extra virgin olive oil and balsamic vinegar.

Sauté up some garden fresh zucchini in olive oil and serve it over a bed of quinoa, add the tomato salad on top and it's heaven! The sweet tomatoes and basil, crunchy cucumbers combined with the saltiness of the feta cheese, a little bite from the red onion; which are all just slightly warmed by the quinoa and zucchini.  It's an explosion of summer flavors in your mouth.

Greek Tomato Salad (veggies from the garden, if possible)
1 large tomato, cut into 1" chunks
1 medium sized cucumber
3 leaves of basil (cut into thin strips)
1 oz of feta cheese (crumbled, or cut into small cubes)
Extra virgin olive oil
Balsamic vinegar

Add the chopped tomato, cucumber, basil and feta cheese to a bowl. Lightly drizzle with olive oil and about 1/2 tsp of balsamic vinegar. Mix well, and allow to sit at room temperature while you cook the quinoa and zucchini. Instructions for cooking quinoa are here. Slice one medium zucchini into 1/4 inch slices. Add a 1/2 tbsp of olive oil to a saute pan and heat the oil. Add the zucchini and saute over medium high heat until it just starts to turn golden brown. Add salt and pepper, to taste.

To serve place the quinoa on a plate, add the zucchini and then top with the tomato salad.

Think well, eat well, love's summertime!


  1. Olive oil and fresh veggies are such a summertime treat. I am using quinoa more and more these days and like seeing ideas where to add it.

    Mary Squires

  2. Hi Mary,
    When I saw your comment I thought that this dish could definitely handle a few olives. I'm crazy about them, too. Glad you are enjoying this ancient grain.