Sign up for updates

Happy Hump Day! Zucchini Grain Bowl

Yvonne Tally
  • 0

This is the perfect mid-summer dinner. Light, full of healthy protein and carbohydrates and lots of flavor. It’s a great way to use any leftover cooked quinoa and turn an ordinary salad into an elegant warm yet cool dinner.

2 – 4 servings

  • 1 zucchini — sliced thin on a mandoline (or slice thin with knife)
  • 2 cups cooked red quinoa — prepare according to package directions. I cook the quinoa in half chicken stock and half water.
  • 1 cup firm tofu – chopped
  • 1 green onion – angle chop
  • 1 cup shitake mushrooms – sliced
  • 2 eggs – lightly beaten
  • cherry tomatoes
  • 2 tablespoons chopped Italian parsley
  • 4 cups micro greens (arugula, radish, kale)
  • 1 cup sprouted fresh chickpeas (canned chickpeas is an option)
  • 1 teaspoon chopped fresh herbs (suggestions: marjoram, thyme)
  • 2 tablespoons grated parmesan cheese (optional)
  • 2 tablespoons extra virgin olive oil
  • juice of ½ lemon
  1. Heat sauté pan over medium high heat and sauté mushrooms until golden and crispy in 1 tablespoon olive oil.
  2. Add quinoa, tofu, chickpeas and fresh herbs and sauté until heated through.
  3. Meanwhile: In a large bowl, make a space (a well) in the middle of the ingredients and add a bit more olive oil. Place lightly beaten eggs in the well and let sit for a few seconds. Gently scramble, then incorporate into the quinoa mixture.
  4. Lay thin sliced zucchini on top of the mixture, cover and let zucchini soften – about 1 minute. Remove zucchini only.
  5. Line a large bowl with the zucchini.
  6. Place the micro greens in a high pile in the center of the bowl
  7. Fold in cheese to the cooked quinoa mixture. Season with coarse sea salt and fresh cracked pepper.
  8. Place quinoa mixture on top of the greens. Add the onions and tomatoes.
  9. Drizzle with remaining olive oil and fresh lemon. Sprinkle with chopped parsley



Yvonne Tally

All stories by: Yvonne Tally