Quick & Simple Red Quinoa Bowl
You don't need a bunch of ingredients to give this gluten-free Quinoa Bowl a whole lot of flavor! The oregano truly sends this dish over the top!
Servings 4 small bowls
Ingredients
- 1 cup red quinoa, rinsed feel free to use white or rainbow quinoa
- 2 cups veggie broth (salted)
- 1 large zucchini cut in ½ inch wide coins then halved
- 1 cup cherry tomatoes
- ¼ diced red onion
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano
- 2 teaspoons olive oil
- ½ teaspoon sea salt
Instructions
- Add quinoa and veggie broth to a medium sized pot and bring to a boil.
- Lower the heat and let simmer for 15-20 minutes or until all the liquid has absorbed.
- Meanwhile, in a medium-sized skillet, toss together the tomatoes, zucchini, diced onion, oregano, and olive oil. Sprinkle with salt and sauté over medium-high heat until all the vegetables are tender (about 5-7 minutes)
- Add the quinoa to the pan and toss gently to combine. Serve hot.