Summer Veggie Quinoa Bowl
Easily adaptable this summer veggie quinoa bowl has become my favorite way to enjoy whatever fresh produce I have on hand!
Servings 6
Calories 210kcal
Ingredients
- 2 cups cooked quinoa
- 1 cup garbanzo beans drained
- 1 cup cherry tomatoes halved
- ½ cup fresh basil torn
- 3 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper’
- Olive oil spray
- 1 teaspoon minced garlic
- 1 cup chopped zucchini
- 1 cup chopped summer squash
- 1 tablespoon extra virgin olive oil
- ¼ cup pine nuts toasted
- 1 ounce fresh Parmesan cheese shaved (optional)
Instructions
- In a large bowl combine quinoa, garbanzo beans, cherry tomatoes, basil, lemon juice, sea salt and pepper.
- Spray a skillet well with olive oil and heat to medium high. Add zucchini and summer squash and cook for 4 to 6 minutes, stirring occasionally. Add to the quinoa mixture along with the olive oil and toss well. Top with pine nuts and Parmesan cheese.
Notes
Servings 6, Calories 275, Fat 10.6g, Carbohydrates 35.4g, Protein 12g, Cholesterol 3mg, Sodium 370mg, Fiber 8.2g, Sugars 4.9g
Nutrition
Calories: 210kcal | Carbohydrates: 24g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 474mg | Potassium: 390mg | Fiber: 4g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 16.3mg | Calcium: 92mg | Iron: 2.4mg