Warm Greek Quinoa

By Katecooks

565 cal, 17 g protein, 43 g total fat (11g sat fat), 33 g carb, 6g fiber, 7g sugar, 33 mg chol, 367 mc sodium

Ingredients

• 1/4 vegetable oil
• 3 cloves garlic, thinly sliced
• 2 zucchini, cut into 1 inch cubes
• 2 cups sliced cherry tomatoes
• 1 sm red onion, thinly sliced
• 1/4 cup red wine vinegar
• 3 tbs olive oil
• Juice and zest from 1 lemon
• 2 cups cooked quinoa
• salt and pepper to taste
• 1/2 cup toasted pumpkin seed kernels
• 1 cup each: crumbled feta cheese and torn fresh basil

Preparation

Step 1

1. Heat oil in a large skillet, add garlic and cook for 4 min or until lightly browned. Add zucchini and cook for 4 minutes. Add tomatoes and onion, then stir in vinegar olive oil, lemon zest and juice. Add quinoa, season with salt and pepper. Cook for 5 minutes.

2. Transfer to serving dish and garnish with pumpkin seeds, feta and basil.