Quinoa, Summer Squash and Sliced Tomato

Yield: 4

Author: Foodie On The Fly

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Quinoa, Summer Squash and Sliced Tomato

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1 ½ cups cooked quinoa, follow directions indicated on the packaging
• 1 large ripe beefsteak tomato, sliced. Salt and pepper to taste
• 1 medium summer squash, thinly sliced
• 2 cloves garlic, chopped
• ½ cup parsley, chopped and divided
• ½ cup basil (I use purple and green leaves), chopped and divided
• ½ cup dill, chopped and divided
• 1 tsp Herbs de Provence
• 1 tsp onion powder
• 1 tsp ground fennel
• 3 tbsp olive oil
• Juice from ½ lemon
• salt and pepper to taste

Instructions

1. In a skillet over medium-high heat, add 1 tbsp olive oil and the chopped garlic. Sauté for a minute.
2. Add sliced zucchini and cook for about 3-5 minutes until you get a bit of browning. Remove from heat.
3. In a medium bowl add cooked quinoa, zucchini, seasonings, and ¼ cup of chopped herbs.
4. Stir gently.
5. Add lemon juice and 2 tbsp olive oil.
6. Salt and pepper to taste.
7. Stir well. Taste, and if needed, add oil and lemon juice for more flavor.
8. Serve quinoa topped with tomato and garnish with remaining herbs.

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